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Chocolate Mousse Cake

Chocolate Mousse Cake




8 to 10 servings


50 minutes


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  • 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



  1. Preheat oven to 300°F. Spray a 9-inch springform pan with cooking spray; dust lightly with additional corn starch.
  2. 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.
  3. 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.
  4. Fold egg whites into chocolate mixture until thoroughly blended. Pour into prepared pan.
  5. Bake 40 to 45 minutes or until set. Run a knife around the edge immediately after removing from oven.
  6. Cool on wire rack. Remove side of pan. Sprinkle with powdered sugar.


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