Chef's Recipes

Chocolate mousse cakes

Australian Gourmet Traveller recipe for Christine Manfield's chocolate mousse cakes.

By Christine Manfield
  • 20 mins preparation
  • 1 hr cooking plus cooling
  • Serves 8
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Chocolate mousse cakes


  • 300 gm dark chocolate (68% cocoa solids)
  • 50 gm milk chocolate (33% cocoa solids)
  • 175 gm unsalted butter
  • 8 eggs, separated
  • 100 gm brown sugar
  • 100 gm caster sugar
  • 2 tsp vanilla extract
  • To serve: raspberries, blackberries and cherries, halved


  • 1
    Preheat oven to 160C. Melt both chocolates and butter in a heatproof bowl placed over a saucepan of simmering water, then set aside to cool slightly.
  • 2
    Whisk yolks, both sugars and vanilla in an electric mixer until pale and creamy (4-5 minutes). Stir into cooled chocolate.
  • 3
    Whisk eggwhite until stiff peaks form, then fold gently into chocolate mixture. Spoon into eight, 200ml (9cm-diameter, 4cm-high) non-stick moulds coated lightly with melted butter and sugar until three-quarters full, then place in a roasting pan and fill with enough boiling water to come halfway up sides of moulds. Bake until cakes are risen and set (40-45 minutes). Cool on a wire rack. Do not refrigerate - the cakes need to be served the day they're made. Serve with raspberries, blackberries and cherries.


Note Christine Manfield uses Valrhona chocolate in this recipe.