The French frequently make cakes without flour and this chocolate mousse cake recipe is a good place to start if you're curious about trying one.  It is truly a fabulously simple recipe that gives knock out chocolately good results.  Top with the raspberry sauce recipe, and you have a dessert fit for company!

Notes on Chocolate Mousse Cake Recipe

• Allow plenty of time for this flourless chocolate cake recipe to cool.  About three hours out of the oven and another three in the refrigerator.
• The original recipe called for a springform pan, but I have always just used a regular non-stick cake pan and turned it over. If you do use a spring form pan, you will need to line it carefully with aluminum foil as the batter has a tendancy to leak through the cracks.
• Do not be alarmed when the center of your cake falls.  It's still going to taste great and I don't know how to stop this.  The crater makes a great place to mound whipped cream or if you're feeling fancy, you could pipe this on with a pastry tube.
• In addition to whipped cream, this chocolate mousse cake recipe comes with optional raspberry sauce.   I've included a recipe for this, but I also recommend using canned or jarred raspberry sauce.  It's what I use, and there are some very good ones available.

• 1 pound unsalted butter
• 1 cup sugar
• 1/4 teaspoon salt
• 1 pound quality semisweet chocolate
• 1 cup coffee (freshly brewed please)
• 8 large eggs (at room temperature)
• 2 cups sweetened whipped cream
• 1 cup Raspberry Sauce (recipe below)

Put all of the ingredients except for the eggs in a heavy saucepan and place on low heat.  Heat and stir until everything has melted and is completely blended, then remove from heat.

Beat the eggs in a mixer (a hand mixer works great) until they are light colored and thick (about 3 minutes).  Mixing all the while pour in the chocolate mixture in a thin steady stream.  Continue mixing just until all is blended.

Pour the batter in a greased 9 or 10 inch cake pan and bake at 350 degrees F for 50 to 55 minutes, or until a toothpick comes out clean when you poke it in the center.

Cool to room temperature and remove from pan, either by releasing the spring form or turning the pan over on a plate.  Cover with plastic wrap and refrigerate for three hours or longer.

To serve, spoon several tablespoons of raspberry sauce onto each plate, and then place slices of cake on the sauce.  Top with whipped cream and a raspberry if you are lucky enough to have some extras.

Print Recipe

• 20 ounces of frozen red raspberries in light syrup
• 1/2 tablespoon kirsch (cherry flavored brandy) - optional

Partly thaw the raspberries than place in a blender or food processor and blend until pureed.  Strain through a sieve to remove the seeds and place in a jar to refrigerate until serving time.  Stir in the kirsch, if you're using it, at the last minute.

Related Recipes . . .

Chocolate Mousse Recipe

Strawberry Mousse Recipe

Chocolate Charlotte Recipe

Filed under Mousse Recipes, Easy Chocolate Dessert Recipes

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