Dark chocolate and espresso mousse cake recipe – a delicious recipe with eggs, chocolate, olive oil, caster sugar, shots. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C/160C fan.
2
Line a 24cm spring-form baking tin with oven paper / baking parchment.
3
Melt the chocolate in a heatproof bowl over a pan of hot water and stir in the olive oil and espresso until the mixture is smooth and full combined and then remove from heat and allow to cool.
4
Whisk the egg yolks and sugar until the mixture is pale in colour, but nice and fluffy, and then stir in the cooled chocolate and oil mixture.
5
In a separate bowl, whisk your egg whites until they reach the stiff peak stage and gently fold them into the chocolate mixture until evenly combined.
6
Pour the cake mix into your lined cake tin and bake in the oven for 15 minutes.
7
Allow to cool and note that the cake will slightly collapse around the edges, but this is perfectly normal.
8
Serve by itself or with a scoop of vanilla bean ice cream.
911
kcal
Calories
72
g
Fat
50
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 5 eggs (yolks and whites separated), 200 g (7.1oz) best quality dark chocolate, 175 ml (6.2fl oz) olive oil, 75 g (2.6oz) caster sugar, and more.
Yes, Dark chocolate and espresso mousse cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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