This is a print preview of "Chocolate Mousse Cake (Marcel Desaulniers)" recipe.

Chocolate Mousse Cake (Marcel Desaulniers) Recipe
by Global Cookbook

Chocolate Mousse Cake (Marcel Desaulniers)
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  Servings: 1


  • 1/2 lb Unsalted butter (2 Tbsp. melted)
  • 8 ounce Semisweet chocolate, broken into 1/2-oz pcs
  • 8 lrg Egg yolks
  • 3/4 c. Granulated sugar
  • 4 lrg Egg whites


  1. Lightly coat the insides of 3 x 9 x 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside. Preheat the oven to 325 degrees Fahrenheit. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 min. remove from the heat, stir till smooth, and hold at room temperature. Place the egg yolks and 3/4 c. sugar in the bowl of an electric mixer fitted with a paddle. Beat on high till slightly thickened and lemon-colored, about 4 min. Scrape down the sides of the bowl and beat on high for an additional 2 min. While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl till stiff, but not dry, about 3 to 4 min. Using a rubber spatula, fold the melted chocolate mix into the beaten egg yolk mix. Add in a quarter of the beaten egg whites and stir to incorporate, then gently mix in the remaining egg whites. Divide the batter between the prepared pans, spreading proportionately, and bake in the preheated oven till a toothpick inserted in the center comes out clean, about 25 to 30 min. Remove the cakes from the oven and allow to cold in the pans for 15 min. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and chill for 30 min.