Chocolate-Walnut Mousse Cake
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Eight to 10 servings
- 1cup unsalted butter, cut into 1-inch cubes, plus butter for greasing the pan
- 1cup shelled walnuts, preferably black walnuts, about 4 ounces, broken into pieces
- ½pound (eight squares) unsweetened chocolate
- 8egg yolks
- 1¼cups sugar
- 5egg whites
- 1tablespoon powdered cocoa
- 1teaspoon confectioners' sugar
- Candied violets for decoration
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
538 calories; 42 grams fat; 21 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 7 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 26 grams sugars; 9 grams protein; 36 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 350 degrees. Butter the bottom and sides of an eight-inch springform pan.
- Step 2
Scatter the walnuts on a baking sheet and place in the oven. Bake until lightly browned and crisp, stirring occasionally, about 10 minutes. Let cool. Set aside eight of the largest pieces for garnish. Chop the rest into small pieces.
- Step 3
Put the chocolate squares and butter in a saucepan and set the saucepan in a skillet of simmering water. Keep the water at a simmer. Stir the chocolate and butter until the chocolate squares are melted.
- Step 4
Whisk the egg yolks and sugar in a mixing bowl and beat until the mixture is light and lemon-colored.
- Step 5
Add the chocolate mixture to the egg mixture, stirring to blend well.
- Step 6
Beat the egg whites until stiff but not brittle. If the whites are too stiffly beaten, they will not fold in properly.
- Step 7
Add half the egg whites to the chocolate mixture, and beat. Using a rubber spatula, fold in the remaining whites and the chopped walnut pieces.
- Step 8
Pour three-quarters of the mixture into the prepared pan. Reserve the remaining chocolate mixture for the frosting.
- Step 9
Place the pan in the oven and bake for 50 minutes to one hour. The cake is done when a knife, straw, toothpick or cake tester inserted in the center of the cake comes out clean.
- Step 10
When the cake is done, transfer it to a rack. Let it stand about 10 minutes. Remove the rim from the springform pan. Cool the cake thoroughly.
- Step 11
Spoon a portion of the reserved chocolate mixture around the sides of the cake, smoothing it over. Build it up slightly around the top of the cake. Add the remaining mixture to the top of the cake and smooth it over.
- Step 12
Hold a small sieve over the cake and spoon the cocoa into it. Sprinkle it evenly over the top of the cake. Chill briefly.
- Step 13
Add the confectioners' sugar to the sieve and sprinkle it over the cocoa. Decorate with the reserved walnuts and the violets.
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Polly
If I’m reading this right, the recipes says to spread on the cake a mixture of chocolate and uncooked egg yolks and whites, then chill and serve. Why use uncooked eggs to make this spread? For anyone who says they eat raw eggs and have been fine, congratulations, but that doesn’t mean it’s safe across the board. As someone who almost died from salmonella years ago, I wouldn’t touch this with a ten foot pole.
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