Chocolate meringue mousse cake is an utterly lush dessert that combines a delicate, dark chocolate mousse with a crackly crust of meringue. Not too sweet or heavy, it’s the perfect little something after dinner.
Five simple ingredients are all it takes to make this utterly gorgeous dessert. I find this is a perfect do-ahead dessert as I can make it a few hours ahead or even the night before. It becomes denser as time goes by, so any leftovers can still be enjoyed a couple of days later.–Jo Pratt
CAN I ADD ANYTHING TO THIS MOUSSE CAKE?
You certainly can. Author Jo Pratt herself recommends a few things, one of which is her personal favorite—topping her piece with a generous dollop of orange liqueur-flavored whipped cream. Another of her upgrades includes adding 1 tablespoon brandy, rum, coconut, or orange liqueur to the melted chocolate and butter. Finally, you can try gently folding through 100 grams of finely chopped roasted hazelnuts before transferring to the pan. It just gets better and better, right?
Chocolate Meringue Mousse Cake
This cake is neither too sweet nor too rich, with a deeply chocolatey mousse-like center, beneath a thin crackly layer of cocoa-dusted meringue. What’s not to love?
Make the cake
Preheat the oven to 325°F (163°C). Butter and line an 8 inch (20 cm) springform or loose-bottom cake pan with parchment paper.
In a medium bowl set over a pan of gently simmering water, combine the chocolate, butter, and salt and heat until melted and combined. Alternatively, gently melt in the microwave in 10-second bursts. Let cool slightly.
In a medium bowl, whisk the egg yolks with 1/2 cup sugar and the vanilla paste or extract until thick, pale, and fluffy, 2 to 3 minutes.
In a separate medium bowl, or using a mixer fitted with the whisk attachment over medium-high speed, whisk the egg whites to stiff peaks, 4 to 5 minutes. Add the remaining 1/4 cup sugar a tablespoon at a time, whisking thoroughly between each addition, until you have a thick and glossy mixture that holds itself in stiff peaks, about 2 minutes more.
Pour the chocolate and butter mixture into the whisked egg yolks and gently mix together with a spatula.
Use a metal spoon to gradually fold in the egg whites, taking care not to knock out all of the air. Once all of the egg white has completely mixed in, spoon the mixture into your prepared cake pan.
Bake until lightly crisp on top but slightly wobbly when you give the pan a little tap, 30 to 35 minutes. Let the cake cool completely in the pan before carefully removing and moving to a plate.
Dust with cocoa powder and cut into slices. Serve with fresh berries and some crème fraîche or whipped cream.
Serving: 1portionCalories: 377kcal (19%)Carbohydrates: 29g (10%)Protein: 5g (10%)Fat: 27g (42%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 137mg (46%)Sodium: 47mg (2%)Potassium: 189mg (5%)Fiber: 2g (8%)Sugar: 24g (27%)Vitamin A: 651IU (13%)Calcium: 34mg (3%)Iron: 3mg (17%)
Originally published June 28, 2021