Indulge your senses with the ultimate dessert experience—Chocolate Chunk Ganache Mousse Cake! This French delight combines the rich, velvety texture of chocolate mousse with the decadent crunch of chocolate chunks, making it a show-stopping centerpiece for any occasion. Whether you're celebrating a special milestone or simply treating yourself, this cake promises to satisfy your sweetest cravings. With just 30 minutes of prep time and a total of 55 minutes to divine delight, you'll be just moments away from serving up a slice of heaven. Ready to impress your friends and family? Let’s dive into this irresistible recipe!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup dark chocolate, chopped
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chunks
- Whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Create the chocolate ganache by placing chopped dark chocolate in a heat-resistant bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate and let sit for 2-3 minutes, then whisk until smooth and glossy.
- Separate egg whites and egg yolks into two clean, dry mixing bowls. Ensure no yolk contamination in the white bowl.
- In the egg yolk bowl, whisk granulated sugar, vanilla extract, and salt until the mixture becomes pale and slightly thick.
- Gradually fold the chocolate ganache into the egg yolk mixture, creating a smooth and rich chocolate base.
- Whip egg whites using an electric mixer until stiff, glossy peaks form. Carefully fold the whipped egg whites into the chocolate mixture in three separate additions, maintaining as much air as possible.
- Gently fold chocolate chunks into the mousse batter, distributing evenly.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until the edges are set but the center remains slightly soft.
- Remove from oven and let cool completely in the pan. The cake will naturally deflate and create a rich, dense texture.
- Once cooled, carefully remove from springform pan and refrigerate for at least 2 hours to set fully.
- Before serving, let the cake sit at room temperature for 10-15 minutes. Garnish with whipped cream and additional chocolate chunks if desired.
Tips
- Quality Ingredients Matter: Use high-quality dark chocolate for a richer flavor. Look for chocolate with at least 70% cocoa content for the best results.
- Room Temperature Eggs: Ensure your eggs are at room temperature before you begin. This helps them whip up fluffier, creating a lighter mousse.
- Gentle Folding Technique: When folding the whipped egg whites into the chocolate mixture, be gentle! This preserves the airiness of the batter, resulting in a light and fluffy cake.
- Keep an Eye on Baking Time: The cake should have set edges with a slightly soft center. Overbaking can lead to a denser texture, so check it a couple of minutes before the timer goes off.
- Chill for Best Results: Allow the cake to chill in the refrigerator for at least 2 hours after baking. This helps the flavors meld and the mousse to set perfectly.
- Garnish Creatively: Elevate your presentation by adding a dollop of whipped cream and a sprinkle of chocolate chunks on top before serving. Fresh berries can also add a lovely contrast and freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 120mg
