Raw and baked chocolate mousse cake

You may already be familiar with raw and baked chocolate mousse cake. If this is not the case yet, it will have to be fixed very quickly! This recipe has already been talked about a lot. I had already prepared a version herea long time ago.
After too long a period of abstaining from baking and eating chocolate, I really missed it all. So I cracked. And as for cracking, you might as well do it in style!

So I remembered the raw and baked chocolate mousse cake. This time, I was inspired by Nicolas le Bec’s recipe, found at Guillemette.
The particularity of this cake is to be composed only of chocolate mousse. One part is cooked and the other is raw. It’s really very simple to do and the result is just perfect.

I wonder why I don’t make this cake more often… Maybe because it’s too hard to resist. I could eat it by myself without any problem. Believe me, I really had to try hard to stay reasonable.

I chose to flavor it with Marsala to remember Sicily. It’s even better!

Raw and baked chocolate mousse cake:

160g dark chocolate (Guayaquil 64%)
160g butter
5 eggs
140g sugar
1 tbsp Marsala
bitter cocoa

Preheat the oven to 180°C.

Melt the chocolate and butter in the microwave in 30-second increments, stirring each time. Do not overheat.

Separate the egg whites and yolks.

Whisk the yolks, 40 g of sugar and the Marsala for a good 5 minutes. The mixture will whiten and become light.

Beating egg whites.
When the whisk begins to leave traces, add the sugar little by little while continuing to whisk.

Add the melted chocolate to the egg yolks. Mix gently with a spatula.
Add the egg whites several times, always delicately.

Place an 18cm circle on a baking sheet.
Pour half of the chocolate mousse inside.
Cook for about 12 minutes.

Let the cake cool.
Lightly pack the cake, then gently uncirculate it and transfer it, always gently, to the serving platter.

Wash the circle then replace it around the cake with a rhodoïd.
Pour the rest of the chocolate mousse on top.

Leave to set in the fridge for a few hours.

Remove the circle and the rhodoïd with the help of a knife blade.
Sprinkle with cocoa.

To finish: instead of Marsala, you can also use amaretto or another alcohol to your liking. You can also do without.


Accompany this delicious cake with fresh fruit.

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