Chocolate Mousse Cake – deep rich mousse with a walnut crust!
I’m always on the hunt for a good Chocolate Mousse. Rich, dense, smooth, decadent. It’s a lifelong quest, you might saY. my burden to bear.
So while I love Chocolate Mousse. the Hubby is against anything with raw egg. Most chocolate mousse is made with raw egg. I know what you’re thinking, what about cookie dough and cake batter? Nope, he won’t touch them. He used to try and forbid the kids from licking the beaters but we’d just go behind his back and do it anyway. After many years, he just pretends not to see it but he still doesn’t approve.
Now the kids, they’ve grown to understand, there’s a place for raw eggs. Beaters, spatulas and mixing bowls are to be licked. Smart kids. They take after their mama.
I really don’t know why I try so hard to find a mousse he’ll like. After all, it’s more for me if he’s not having any. I think I just want to “win” the battle, make him see things my way, come over to the dark side, the “dark chocolate side.”
This Chocolate Mousse Cake may have done it. It’s baked, no raw eggs. It’s not light and fluffy. It’s dense and rich and decadent.
This cake is also the perfect cake to help my friend Carla of Chocolate Moosey celebrate her birthday!
Not only does Carla make amazing treats like Chocolate Peanut Butter Cup Texas Sheet Cake and Cookie Cutter Fudge for Christmas Presents, she makes Spiced Cookie Dough Ice Cream and Mexican Hot Cocoa Sandwich Cookies. Carla is an even sweeter friend than the treats she can make. She’s got Photography Tutorials and Twitter tutorials and prop tutorials on her blog. She just recently posted the best ever how to create a Recipe index. She’s an active member of several blogging groups both on facebook and Google +.
So Happy Birthday My Friend!
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Chocolate Mousse Cake for Chocolate Moosey
Ingredients
for Crust
- 1 cup chopped walnuts
- 1 cup almonds
- 1/4 cup butter, softened
filling
- 16 ounces semi sweet chocolate, coarsely chopped or 3 cups chocolate chips
- 1 cup heavy whipping cream
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/3 cup granulated sugar
Instructions
- In a food processor, finely chop nuts, then add butter and pulse to combine. Press evenly into the bottom and up the sides of a 9 inch spring-form pan.
- For the filling-in a medium saucepan, heat chocolate and cream over low heat, stirring constantly until chocolate is melted and smooth. remove from heat and let cool to room temperature.
- In a large bowl beat together eggs and vanilla at low speed until foamy. Increase speed to high and gradually add in flour and sugar until thick, about 10 minutes.
- Fold into chocolate 1/3 of egg mixture, taking time to combine.
- Next fold chocolate mixture, one half at a time into egg mixture. Spread batter into prepared crust. Place springform pan on cookie sheet and bake in a preheated 325 degree oven for 40-45 minutes, until puffed around outer edges and center is set when gently shaken.
- Cool on wire rack for 30 minutes before removing sides to cool completely.
- Chill for 4 hours or overnight before serving.
And Carla, It’s not just me that’s wishing you a Happy Birthday…
Just look what everyone else whipped up to help you celebrate!
- Coconut Fudge Cream-Stuffed Chocolate Chip Cookie Bars ~ Juanita’s Cocina
- Chocolate Mousse Cake for Chocolate Moosey ~ Chocolate, Chocolate, and More
- Chocolate Moose Cookies | Happy Birthday Chocolate Moosey ~ Cravings of a Lunatic
- Individual Funfetti Cake ~ The Girl in the Little Red Kitchen
- Chocolate Moose Cupcakes ~ Daily Dish Recipes
- Torticas de Moron (Cuban Sugar Cookies) ~ Magnolia Days
- Funfetti Cookie Cups ~ The Messy Baker
- Happy Birthday Thumbprint Cookies ~ Family Foodie
- Lemon Poppyseed Layer Cake for a Chocolate Moosey Birthday ~ Gotta Get Baked
- Blackberry Cobbler ~ Jen’s Favorite Cookies
And if you still need more-
Jennie @themessybakerblog says
Joan, this mousse cake looks divine. I’m dying to try that fudgy center. Drool!
Michelle says
You had me at chocolate! Thank you so much for sharing!
Michelle @ On A Wing And A Prayer
Trish - Mom On Timeout says
Wowza! This cake looks incredible! I can tell I’d need a glass of milk with this baby 🙂 Thanks so much for sharing Joan!
Aubrey @ Real Housemoms says
Oh my gosh!!!! I WILL be making this soon. I may even dream about it tonight!. 🙂 Thanks for sharing with us at Real Housemoms.
Rachel says
This looks like it’s To Die For! Featuring this week at Terrific Tuesdays.
Miss Kim @ behgopa says
Hi Joan! I enjoyed reading your comment on food blogging events. Thanks for the tips and words of encouragement. Do you guys have any posts about the events you’ve attended? I’d love to read them!
I love chocolate mousse! I can understand your husband’s hesitance about eating raw eggs. I used to be that way. But after I started cooking/baking for a living, it’s important for me to taste everything, and that includes things with raw eggs. Lol people eat raw eggs everyday and don’t get sick. I have yet to get sick from it.
Mackenzie says
This looks amazing and I will be trying the recipe.
Just to confirm it’s 6 full eggs, not just egg whites correct?
Joan Hayes says
You’ll love it Mackenzie and yes, it’s 6 full eggs.
Dina says
the cake looks so delicious. I love the nut crust.
Anna says
Thanks for sharing yout recipe I’ll try it.
Mallory @ Because I Like Chocolate says
Where has this been all my life?
Misha says
Hi! I just found you and am so excited to check out all your recipes. The Mousse Cake is going on my must make list!
Cathy says
Wonderful recipe. Thats what i needed. Thank you very much!
Golda Weiser says
Amazing recipe! Thank you!! note: do not over bake! I overdid it by prob 7 minutes, middle was perfect but outer ring was a little dry…
Lucille says
What other crust will work well. I hate walnuts and almonds, but the mousse sounds good,m
Eva says
Wow, this looks amazing! But… my springform pan is a 10″. Can I add 8 oz of cream cheese to stretch the batter? If not, how much should I adjust the baking time for the current ingredients? TIA
Joan Hayes says
I would leave the recipe as is and just check the cake at about 35-38 minutes.