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Chocolate Mousse Cake

  • Intermediate
  • 8 to 10 servings
  • 50 min
Baking Success Or Baking Mess


1 package (12 ounces) semisweet chocolate pieces
1/2 cup (1 stick) butter OR margarine
6 eggs, separated
1/3 cup sugar
2 tablespoons Fleischmann's® Corn Starch
2 tablespoons powdered sugar


Preheat oven to 300°F. Spray a 9-inch springform pan with cooking spray; dust lightly with additional corn starch.

Combine chocolate and butter in small saucepan. Cook over low heat, stirring frequently, just until chocolate melts. Pour into large bowl; cool to room temperature.

Beat egg whites until foamy in a medium bowl with mixer at high speed. Gradually add sugar, beating until soft peaks form. Add egg yolks to chocolate mixture; stir until blended. Stir in corn starch.

Fold egg whites into chocolate mixture until thoroughly blended. Pour into prepared pan.

Bake 40 to 45 minutes or until set. Run a knife around the edge immediately after removing from oven.

Cool on wire rack. Remove side of pan. Sprinkle with powdered sugar.

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