Nigella Lawson’s Chocolate Mousse Cake

Nigella Lawson’s Chocolate Mousse Cake is a decadent dessert that perfectly balances richness with a light, airy texture. Known for her indulgent recipes, Nigella’s take on a chocolate mousse cake combines the velvety smoothness of mousse with the structural elegance of a cake. Featuring luxurious dark chocolate, fluffy egg whites, and a hint of sweetness, this dessert is a show-stopper for special occasions or dinner parties. Whether you’re a chocolate lover or seeking an elegant dessert, this recipe is guaranteed to satisfy cravings while impressing your guests with its understated sophistication.

Why You’ll Love This Recipe

• Rich and Decadent: Deep chocolate flavor without being overly sweet.
• Light and Airy Texture: Combines the best of mousse and cake in one dessert.
• Elegant and Impressive: Perfect for special occasions or as a dinner party centerpiece.
• Simple Ingredients: Requires pantry staples and high-quality chocolate.
• Versatile Serving Options: Delicious with whipped cream, fresh berries, or a dusting of cocoa powder.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 35–40 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 10 minutes
• Yield: 8–10 servings
• Serving Size: One slice

Nutritional Information (per serving)

• Calories: 340
• Carbohydrates: 28g
• Protein: 6g
• Fat: 23g
• Fiber: 3g
• Sugar: 22g

Ingredients

For the Cake:

• 9 oz (250 g) dark chocolate (70% cocoa), chopped
• 4 tbsp (60 g) unsalted butter, cubed
• 6 large eggs, separated
• ¾ cup (150 g) granulated sugar
• 1 tsp pure vanilla extract
• Pinch of salt

For Garnishing and Serving:

• Unsweetened cocoa powder or powdered sugar (optional)
• Whipped cream
• Fresh raspberries or strawberries

Step-by-Step Instructions

1. Prepare Your Equipment and Ingredients

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Ensure your eggs are at room temperature, as this helps create more volume when whipping the whites.

2. Melt the Chocolate and Butter

1. In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate and butter together. Stir gently until smooth and glossy. Remove from heat and let it cool slightly.

3. Whip the Egg Yolks and Sugar

1. In a large mixing bowl, combine the egg yolks and granulated sugar. Beat with an electric mixer on medium speed until pale, thick, and creamy, about 3–4 minutes.
2. Stir in the melted chocolate mixture and vanilla extract, mixing until fully incorporated.

4. Whisk the Egg Whites

1. In a separate clean bowl, add the egg whites and a pinch of salt. Using a clean whisk or mixer, beat until stiff peaks form. This step is crucial for creating the light texture of the cake.

5. Fold the Whites into the Chocolate Mixture

1. Add one-third of the whipped egg whites to the chocolate mixture and fold gently to lighten it.
2. Add the remaining egg whites in two additions, folding carefully with a spatula to maintain as much air as possible.

6. Bake the Cake

1. Pour the batter into the prepared springform pan and smooth the top with a spatula.
2. Bake in the preheated oven for 35–40 minutes, or until the cake has risen and the top is slightly cracked. The center should still have a slight wobble.

7. Cool and Serve

1. Remove the cake from the oven and let it cool completely in the pan. The cake will deflate slightly as it cools, creating a dense, mousse-like texture.
2. Once cool, dust with cocoa powder or powdered sugar if desired. Serve with whipped cream and fresh berries for garnish.

Ingredient Background

• Dark Chocolate: The star of this cake, dark chocolate with 70% cocoa provides intense flavor without being overly sweet.
• Egg Whites: Whipped egg whites act as a natural leavening agent, giving the cake its airy texture.
• Granulated Sugar: Sweetens the cake while helping to stabilize the whipped egg yolks.
• Butter: Adds richness and a smooth mouthfeel to the chocolate base.
• Vanilla Extract: Enhances the flavor of the chocolate without overpowering it.

Technique Tips

• Use High-Quality Chocolate: The flavor of the cake depends on the chocolate, so choose the best quality you can find.
• Don’t Overmix the Egg Whites: Fold gently to avoid deflating the air you’ve whipped into the egg whites.
• Room Temperature Ingredients: Room temperature eggs whip better and create a smoother batter.
• Test for Doneness: The cake is ready when the edges are set, and the center has a slight wobble. Overbaking will result in a dry texture.

Alternative Presentation Ideas

• Mini Mousse Cakes: Divide the batter into individual ramekins or mini springform pans for personal-sized servings.
• Layered Mousse Cake: Slice the cake in half horizontally and spread whipped cream or chocolate ganache between the layers.
• Rustic Style: Serve straight from the pan with a dollop of whipped cream on top.
• Tart Variation: Bake the batter in a tart pan with a cookie crust for a mousse tart twist.

Additional Tips for Success

• Chill Before Serving: For a more mousse-like consistency, refrigerate the cake for an hour before serving.
• Decorate Creatively: Use chocolate shavings, edible flowers, or a drizzle of caramel sauce for a stunning presentation.
• Serve Warm: Slightly warm slices can be paired with a scoop of vanilla ice cream for added decadence.
• Double the Recipe: For larger gatherings, bake two cakes and stack them with whipped cream or chocolate frosting in between.

Recipe Variations

• Espresso Mousse Cake: Add a teaspoon of espresso powder to the chocolate mixture for a mocha flavor.
• Nutty Twist: Fold in chopped hazelnuts or almonds for added crunch.
• Orange Chocolate Mousse Cake: Add orange zest or a splash of orange liqueur for a citrusy twist.
• Mint Chocolate Cake: Stir in peppermint extract for a refreshing flavor combination.
• Gluten-Free Option: Use almond flour or ground hazelnuts in place of any flour if the recipe has optional additions.

Freezing and Storage

• Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
• Freezing: Wrap the cooled cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Healthier Twist Ideas

• Lower Sugar: Use a sugar substitute like stevia or erythritol to reduce sugar content.
• Dairy-Free: Replace butter with coconut oil or a vegan butter substitute.
• Dark Chocolate Only: Stick to chocolate with 85% cocoa for a lower sugar option.
• Add Fiber: Sprinkle a tablespoon of chia seeds or ground flaxseed into the batter for a subtle health boost.

Serving Suggestions for Events

• Elegant Dinner Party: Slice the cake thinly and serve with a dollop of mascarpone cream and a sprig of mint.
• Holiday Dessert: Add a festive touch with cranberry compote and powdered sugar dusted like snow.
• Casual Gathering: Serve with a scoop of vanilla or coffee ice cream for a relaxed yet indulgent treat.
• Romantic Date Night: Pair with champagne or red wine for a sophisticated dessert experience.

Special Equipment

• Springform Pan: Ensures the cake releases easily for a professional look.
• Double Boiler: Prevents chocolate from burning while melting.
• Electric Mixer: Makes whipping egg whites and yolks quicker and easier.
• Fine Mesh Sieve: Perfect for dusting cocoa powder or powdered sugar evenly over the cake.

Frequently Asked Questions

Q1: Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be sweeter, and the flavor may be less intense. Adjust sugar as needed.

Q2: Can I make this cake ahead of time?
Absolutely! It tastes even better the next day after chilling.

Q3: What should I do if my egg whites deflate?
Ensure the bowl and whisk are clean and free of grease. You can still bake the cake, but the texture may be denser.

Q4: Can I add alcohol to the batter?
Yes, a tablespoon of rum, brandy, or Grand Marnier enhances the flavor beautifully.

Q5: Can I skip the parchment paper?
While not essential, parchment paper ensures the cake doesn’t stick to the pan, making removal easier.

Q6: What if my cake cracks on top?
This is normal for mousse cakes due to the delicate structure. Dust with cocoa powder or powdered sugar to conceal the cracks.

Q7: Can I use a hand whisk instead of an electric mixer?
Yes, but it requires significant effort and time to achieve the necessary volume in the egg whites and yolks.

Q8: How do I know when the cake is done?
The edges will look set, and the center will have a slight jiggle. It should not be completely firm in the middle when removed from the oven.

Conclusion

Nigella Lawson’s Chocolate Mousse Cake is an indulgent dessert that combines the richness of dark chocolate with a delicate mousse-like texture. Its simplicity, elegance, and versatility make it a perfect choice for any occasion. Whether topped with fresh berries, paired with a dollop of whipped cream, or enjoyed on its own, this cake delivers a luxurious experience in every bite. With the easy-to-follow recipe and tips provided, you can create this show-stopping dessert and impress everyone with your baking prowess.

Nigella Lawson’s Chocolate Mousse Cake

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• Author: Olivia
• Total Time: 3 hours 10 minutes
• Yield: 8-10 servings 1x

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Ingredients

Scale 1x2x3x

For the Cake:

• 9 oz (250 g) dark chocolate (70% cocoa), chopped
• 4 tbsp (60 g) unsalted butter, cubed
• 6 large eggs, separated
• ¾ cup (150 g) granulated sugar
• 1 tsp pure vanilla extract
• Pinch of salt

For Garnishing and Serving:

• Unsweetened cocoa powder or powdered sugar (optional)
• Whipped cream
• Fresh raspberries or strawberries

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Instructions

1. Prepare Your Equipment and Ingredients

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Ensure your eggs are at room temperature, as this helps create more volume when whipping the whites.

2. Melt the Chocolate and Butter

1. In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate and butter together. Stir gently until smooth and glossy. Remove from heat and let it cool slightly.

3. Whip the Egg Yolks and Sugar

1. In a large mixing bowl, combine the egg yolks and granulated sugar. Beat with an electric mixer on medium speed until pale, thick, and creamy, about 3–4 minutes.
2. Stir in the melted chocolate mixture and vanilla extract, mixing until fully incorporated.

4. Whisk the Egg Whites

1. In a separate clean bowl, add the egg whites and a pinch of salt. Using a clean whisk or mixer, beat until stiff peaks form. This step is crucial for creating the light texture of the cake.

5. Fold the Whites into the Chocolate Mixture

1. Add one-third of the whipped egg whites to the chocolate mixture and fold gently to lighten it.
2. Add the remaining egg whites in two additions, folding carefully with a spatula to maintain as much air as possible.

6. Bake the Cake

1. Pour the batter into the prepared springform pan and smooth the top with a spatula.
2. Bake in the preheated oven for 35–40 minutes, or until the cake has risen and the top is slightly cracked. The center should still have a slight wobble.

7. Cool and Serve

1. Remove the cake from the oven and let it cool completely in the pan. The cake will deflate slightly as it cools, creating a dense, mousse-like texture.
2. Once cool, dust with cocoa powder or powdered sugar if desired. Serve with whipped cream and fresh berries for garnish.

• Prep Time: 30 minutes
• Cooling Time: 2 hours
• Cook Time: 30-40 minutes

Nutrition

• Serving Size: 1 slice
• Calories: 340
• Sugar: 22g
• Fat: 23g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g