Guilt Free Dark Chocolate Mousse Cake

As a chocoholic, real dark chocolate taste lover, this is my very favorite dessert to execute and enjoy but also serve to my clients. You can dress it up or down, enjoy it out of the pan, in wedges, accompanied by fresh whipped cream, tropical fruit sauce such as mango or passion fruit, or simply cover it with a ganache and serve with vanilla ice cream.

It has literally 3 ingredients, It is rich but light, contains no added sugar, butter, or flour, ad is therefore gluten free and practically guilt free. It is always a winner in my book, please try and add it to yours.


  • 10 Ounces (280g) good quality dark chocolate- or 55 to 65%-70% cacao minimum cacao content such as Valrhona or Callebaut
  • 10 large egg whites
  • 8 large egg yolk
  • 1Tbsp real vanilla, lemon or orange extract or 1 Tbsp of liquor such as Grand Marnier
  • Pinch of cream of tartar
  • 1 removable bottom 8-inch cake pan, parchment paper
  • Preheat your oven @ 500F.

Place chocolate or chop in bite size pieces in a large stainless steel bowl over a double boiler (the bowl should not be in direct contact with the hot water beneath). Stir the chocolate as it begins to melt. Set aside to cool and it is fluid and has a nice glossy consistency.

Separate the egg yolks from the whites. Keeping 10 whites and 8 yolks into separate bowls. Place the whites in a non reactive medium size bowl. Add a pinch of cream of tartar to the whites and beat until stiff but soft peaks are formed. Set aside.

With a whisk, beat the yolks, until pale yellow. Pour the melted chocolate onto the yolks, blend thoroughly but gently.

Fold in the egg whites into the chocolate/yolk mixture; First add approximately 3 Tbsp of beaten egg whites to the chocolate and mix in a circular motion to bring the chocolate to a creamier consistency then add the rest of the whites 1/4 at the time, mix carefully from bottom to top. Repeat until all incorporated. Add the flavor or liquor of choice at that point and mix gently.

Prepare your cake pan, by adding a layer of baking paper to the bottom part, spray the sides thoroughly with cooking spray

Pour the chocolate mixture into the prepared cake pan and place in your preheated oven for exactly 8 minutes.

Remove and let cool totally at room temperature. Place in the fridge overnight.

Remove from the cake pan, gently, place on serving plate garnish with fruits or chocolate ganache. Serve with whip cream, fruit sauce or ice cream.

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