This four-ingredient low FODMAP flourless chocolate mousse cake is a rich dessert made from an aerated chocolate custard and topped with chocolate mousse. The whipped egg whites and the low heat from the melted chocolate create this dense and fudgy cake, perfect for a special occasion. I’m thinking birthday cake!
This is the third time I share a family dessert staple. The first cake is one of this blog’s most popular recipes: my Natural Yogurt and Lemon Cake, and the second, these beautiful Passion Fruit and Lime Tartlets. But contrary to these recipes, the dessert I bring you today suffered no adaptation, as it was already low FODMAP and gluten free! Pretty awesome, huh?
What’s the secret?
There’s not much science behind this four-ingredient recipe. It is basically 2/3 of chocolate mousse in the oven for the custard and 1/3 in the fridge for the topping. Easy and failproof.
Follow these steps for the perfect chocolate mousse cake
- For the perfect mousse and custard, allow the chocolate to melt slowly in a bain marie and the egg yorks to form both soft and stiff peaks.
- Don’t leave your cake in the oven without surveillance. It takes no longer that 10 to 15 minutes for the batter to be au point!
- Take your time, ideally bake it the day before, allowing the cake to rest in the refrigerator and enhance its flavors and textures.
How much cake can we eat?
Please note that we are only allowed 1/7 of the cake (check recipe notes). A normal slice would be 1/8 of the cake, so you’re safe if you keep to one slice per meal.
This beautiful and decadent chocolate mousse cake has been a birthday cake for my parents, brother, my own, my man and now my daughter. A true family classic that everyone loves! I hope your family loves it as much as mine! And if you try this recipe, please leave a comment below and feel free to rate it as well. Thank you 🙂
Flourless Chocolate Mousse Cake
- 7 oz | 200 gr dark chocolate
- 1 tbsp butter unsalted
- 6 tbsp sugar
- 6 eggs
- Preheat oven to 180ºC/ 350ºF. Grease a 9-inch/ 24 cm round cake pan with nonstick cooking spay or butter. Set aside.
- Break chocolate (leaving a couple os squares in the fridge to spread over cake at the end), add the butter and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Once melted, remove from heat and cool to room temperature.
- Separate the egg yorks from the whites. Beat sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Slowly stir in chocolate mixture until just combined.
- Beat egg whites in a separate bowl with an electric mixer until stiff peaks form.
- Using a rubber spatula, add the beaten egg whites onto the chocolate mixture. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Fold until batter is smooth.
- Refrigerate 1/3 of the batter and pour the rest (2/3) into a 9-inch/ 24 cm round cake pan. Bake in the preheated oven until edges are puffed and surface is firm, 10 to 15 minutes.
- Allow cake to cool to room temperature, about 30 minutes. Spread the refrigerated chocolate mousse evenly over the cooled cake and let it set up in the refrigerator for a few hours before cutting and serving.
- Cut the cake into slices and serve with thin shavings from leftover chocolate chunks (tip: use a grater). This cake is also great with powered sugar or raspberries.