Chocolate Mousse Cake, Eggless Chocolate Mousse Recipe
by Tarla Dalal
Added to 447 cookbooks
This recipe has been viewed 90022 times
The chocolate mousse cake is a dessert for those times when you feel like you have earned a treat, because it is quite a rich piece loaded with whipped cream and chocolate!
Take a syrup-soaked chocolate sponge, top it with a layer of chocolate mousse, garnished with freshly-whipped cream and grated chocolate. Dip your fork into it, and remember the magical moment forever.
- Combine the dark chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain.
- Add the vanilla essence and honey and mix well. Keep aside.
- Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
- Add the chocolate-honey mixture and fold gently.
- Divide the mixture 2 equal portions and keep aside.
- Place the chocolate sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers.
- Soak each layer of the sponge cake with 3 tbsp of the soaking syrup.
- Spread 1 portion of the whipped cream mixture evenly on the bottom layer of the cake with the help of a palate knife.
- Cover it with another layer of the cake with the soaked layer facing upwards.
- Spread the remaining whipped cream mixture evenly on top and at the sides of the cake with the help of a palate knife.
- Refrigerate for 1 hour.
- Garnish with dark chocolate and cut into 6 equal wedges.
- You can also melt the chocolate-milk mixture on a double boiler.
Nutrient values (Abbrv) per wedge
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