Chocolate Meringue Mousse Cake

Chocolate meringue mousse cake is an utterly lush dessert that combines a delicate, dark chocolate mousse with a crackly crust of meringue. Not too sweet or heavy, it’s the perfect little something after dinner.

A whole chocolate meringue mousse cake with one slice cut from it.

Adapted from Jo Pratt | The Flexible Family Cookbook | Frances Lincoln, 2020

Five simple ingredients are all it takes to make this utterly gorgeous dessert. I find this is a perfect do-ahead dessert as I can make it a few hours ahead or even the night before. It becomes denser as time goes by, so any leftovers can still be enjoyed a couple of days later.–Jo Pratt

CAN I ADD ANYTHING TO THIS MOUSSE CAKE?

You certainly can. Author Jo Pratt herself recommends a few things, one of which is her personal favorite—topping her piece with a generous dollop of orange liqueur-flavored whipped cream. Another of her upgrades includes adding 1 tablespoon brandy, rum, coconut, or orange liqueur to the melted chocolate and butter. Finally, you can try gently folding through 100 grams of finely chopped roasted hazelnuts before transferring to the pan. It just gets better and better, right?

Chocolate Meringue Mousse Cake

A whole chocolate meringue mousse cake with one slice cut from it.
This cake is neither too sweet nor too rich, with a deeply chocolatey mousse-like center, beneath a thin crackly layer of cocoa-dusted meringue. What’s not to love?
Jo Pratt

Prep 30 mins
Cook 30 mins
Total 1 hr
Dessert
American
8 servings
377 kcal
4.8 / 5 votes
Print RecipeBuy the The Flexible Family Cookbook cookbook

Want it? Click it.

Ingredients 

For the cake

  • 11 tablespoons (5 1/2 oz) unsalted butter plus more for the pan
  • 5 1/2 ounces dark chocolate (about 70% cocoa solids) broken into pieces
  • Pinch of flaked sea salt
  • 4 large eggs separated
  • 3/4 cup superfine sugar (or blitz granulated sugar in a food processor until finely ground)
  • 2 teaspoons vanilla bean paste or vanilla extract

To serve

  • 1 tablespoon cocoa powder
  • Fresh seasonal berries
  • Crème fraîche or whipped cream

Directions
 

Make the cake

  • Preheat the oven to 325°F (163°C). Butter and line an 8 inch (20 cm) springform or loose-bottom cake pan with parchment paper.
  • In a medium bowl set over a pan of gently simmering water, combine the chocolate, butter, and salt and heat until melted and combined. Alternatively, gently melt in the microwave in 10-second bursts. Let cool slightly.
  • In a medium bowl, whisk the egg yolks with 1/2 cup sugar and the vanilla paste or extract until thick, pale, and fluffy, 2 to 3 minutes.
  • In a separate medium bowl, or using a mixer fitted with the whisk attachment over medium-high speed, whisk the egg whites to stiff peaks, 4 to 5 minutes. Add the remaining 1/4 cup sugar a tablespoon at a time, whisking thoroughly between each addition, until you have a thick and glossy mixture that holds itself in stiff peaks, about 2 minutes more.
  • Pour the chocolate and butter mixture into the whisked egg yolks and gently mix together with a spatula.
  • Use a metal spoon to gradually fold in the egg whites, taking care not to knock out all of the air. Once all of the egg white has been completely mixed in, spoon the mixture into your prepared cake pan.
  • Bake until lightly crisp on top but slightly wobbly when you give the pan a little tap, 30 to 35 minutes. Let the cake cool completely in the pan. Carefully remove cake from pan and move to a plate.
  • Dust with cocoa powder and cut into slices. Serve with fresh berries and some crème fraîche or whipped cream.
Print RecipeBuy the The Flexible Family Cookbook cookbook

Want it? Click it.

Show Nutrition

Serving: 1portionCalories: 377kcal (19%)Carbohydrates: 29g (10%)Protein: 5g (10%)Fat: 27g (42%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 137mg (46%)Sodium: 47mg (2%)Potassium: 189mg (5%)Fiber: 2g (8%)Sugar: 24g (27%)Vitamin A: 651IU (13%)Calcium: 34mg (3%)Iron: 3mg (17%)

Recipe Testers' Reviews

I was excited to bake such a simple and scrumptious looking recipe. This recipe for chocolate meringue mousse cake was so easy, delicious and had a beautiful light texture! The cake wasn't overly sweet- as so many desserts can be- which I loved. I enjoyed that this recipe was one I could do multiple steps at a time and that it resulted in exactly what I expected. It was airy and delicate, yet filling. Quickly devoured by the whole family!

For all you chocolate lovers out there, this chocolate meringue mousse cake is just the ticket. With everyday ingredients and minimal time and effort, you will be rewarded with a super moist, dark delectable cake, easily customizable at serving time. It is charmingly rustic in appearance and somehow manages to be both rich and light at the same time. As the author says, “What’s not to love?”

I used regular granulated sugar with no problems, and 72% chocolate, resulting in a dark and perfectly mildly sweet cake. Baking time for me was only 30 minutes. Be sure to check it on the early side so as to retain moistness. Whipped cream and raspberries were the perfect accompaniment, but it would be equally at home with a scoop of ice cream.


Originally published June 28, 2021

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

  1. I just removed this wonderful looking cake from the oven. It looks great! My one question is – can it be refrigerated overnight? I am planning to serve it as my husband’s birthday cake tomorrow night along with his favorite French vanilla ice cream.

    Thanks for another winning recipe!

    1. Miriam, yes, you can refrigerate it overnight. Our testers commented that the flavor actually improved overnight, however, the crispy edges will likely soften a bit.

  2. 5 stars
    I made this chocolate mousse cake last night and it Is so easy and delicious. I had all the ingredients on hand but only had a 9 inch spring form pan instead of 8. I reduced the bake time to 28 minutes and might try 26 minutes next time because I like a gooey center but it worked perfectly fine with the larger pan. Definitely will make this again

    1. Thanks, Susan. I’m delighted that this turned out so well for you. It looks fantastic! Thanks for taking the time to comment.

  3. Oh my god! Does that look GOOD!!! And whipped cream flavored with Grand Marnier? Why did it take someone so long to tell me about that possibility?

    I note that one of your recipe testers says it improves as it rests for a day but does the crunchiness hold up over time? Seems like that would be a wonderful feature of the cake.

    Saving this for some complete decadent occasion.

    1. Thanks, Rainey! When you make it, do let us know what you think. I suspect a bit of crunchiness might be lost, but perhaps that is a worthwhile tradeoff for enhanced flavor?

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish