Friday, May 13, 2011

Swiss Chocolate Mousse Cake.

Recipe 23.

Swiss Chocolate Mousse Cake.

One of my favorite people at my school is a sweet German lady who pulls my students and does interventions with them. She got a glimpse of my baking blog while she was in my classroom, and offered me a family recipe. She told me she doesn't give it to everyone, but she knew I would use it well. I asked her permission to share it with all of you and she said, "Of course!" She gave the recipe to me in gram measurements, so I took some time converting it into customary units and perfecting the amounts to make it easier for us Americans. My friends raved over this cake, and you will too!

1 1/3 cup butter
1 1/3 cup sugar
9 eggs, separated
11.5 oz chocolate chips, melted
1 1/3 cup flour

The steps are simple. Beat the separated egg whites in a bowl. In a large bowl, combine butter, sugar, chocolate, and flour until well mixed. Then fold in the egg whites. Bake for 30-45 minutes at 300 degrees. The middle of the cake should be almost solid, but not fully cooked. It is mousse cake, so you want it to be soft and gooey in the middle. Sprinkle with powdered sugar. Eat your heart out.

This is a recipe that I plan on using time and time again. It is beautiful, classy, and still a crowd pleaser. It's going in my all-life-time favorites. Which is saying a lot!


  1. I'm in love. I wish I could take a bath in your kitchen aid with that dough.

  2. Oh my heavens! I need this now.
    As in immediately.

    This recipe is fantastic in every way (especially the way you got it!).

  3. I don't think that cake would ever be made. I'd probably eat all the dough first. It looks delicious. Thanks for this recipe!