What if I told you that this cake is so light and indulgent it’s like biting into a cloud of chocolate mousse? This beautifully rich yet light flourless chocolate cake is a classic favorite from the Australian Women’s Weekly. The best part? It uses the same ingredients as a chocolate mousse but is baked in the oven, making it naturally 100% gluten-free with no raw eggs. It’s surprisingly easy to make—all you need is a stand mixer or a handheld mixer. Let’s dive in and make this beautiful chocolate mousse cake.
Step 1: Prepare the Baking Tin
Start by greasing and lining a rectangular tin, approximately 10 x 12 inches.
Step 2: Melt the Chocolate
You’ll need 120g (4oz) of dark chocolate. Choose your favorite kind as it determines the cake’s flavor. Place the chocolate into a small bowl, add 2 tablespoons of cold water, and microwave. Heat the mixture at 50% power in 20-second intervals until the water is hot enough to melt the chocolate. Stir until smooth and let it cool.
Step 3: Make the Egg Yolk Mixture
Separate 4 large eggs. Beat the yolks with 1 cup of caster sugar until very pale and fluffy. Gently mix the melted chocolate into the egg yolk mixture using a spatula to keep it light.
Step 4: Beat the Egg Whites
Using clean, dry beaters, whip the egg whites until soft peaks form. Be careful not to overbeat. Gently fold the egg whites into the chocolate mixture with a spatula, using a folding motion until evenly combined.
Step 5: Bake the Cake
Carefully spoon the mixture into the prepared tin and spread it evenly. Bake in a preheated oven at 180°C (conventional, no fan). Once baked, immediately cover the cake with two layers of paper towel dampened with cold water and one dry layer on top. Refrigerate for 20 minutes.
Step 6: Prepare the Whipped Cream
While the cake is cooling, whip 3/4 cup of cream until thick. Add 1-2 tablespoons of icing sugar and 1/2 teaspoon of vanilla essence. Whip for a few more seconds until combined.
Step 7: Assemble the Cake
After chilling the cake for 20 minutes, carefully peel off the paper towels. It’s normal for a bit of the cake to stick, so go slowly. Loosen the sides with a sharp knife and dust the top with 1 tablespoon of sifted cocoa powder. Sift more cocoa onto a sheet of baking paper, then tip the cake onto the paper and gently remove the lining paper. Spread the whipped cream evenly over the cake, then roll it up using the baking paper to help. Don’t worry if it cracks; it’ll come together once chilled.
Step 8: Chill and Serve
Twist the ends of the baking paper, wrap the cake in plastic wrap, and refrigerate for 1-2 hours or overnight. To serve, unwrap the cake, place it on a serving plate, and dust with more cocoa. Slice and enjoy! The texture is just like chocolate mousse—or even better. This cake improves with age and stays fresh in the fridge for up to 5 days.
Enjoy this delightful flourless chocolate cake, and happy baking!
