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Ingredients
US|METRIC
4 SERVINGS
- 12 egg yolks
- 1/4 cup white sugar
- 12.5 oz. bittersweet chocolate (chopped)
- 1/8 cup unsalted butter
- 1/8 cup white sugar
- 1 1/4 cups heavy cream
- 12 egg whites
- 1 Tbsp. unsweetened cocoa powder (for dusting)
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Directions
- Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.
- In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan. Bake in the preheated oven for 40 minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour. In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate. Spread remaining mousse over cooled cake and dust with cocoa.
NutritionView More
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1070Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1070Calories from Fat720 |
% DAILY VALUE |
Total Fat80g123% |
Saturated Fat45g225% |
Trans Fat |
Cholesterol770mg257% |
Sodium230mg10% |
Potassium630mg18% |
Protein25g |
Calories from Fat720 |
% DAILY VALUE |
Total Carbohydrate82g27% |
Dietary Fiber6g24% |
Sugars69g |
Vitamin A45% |
Vitamin C2% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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