Chocolate Mousse Cake with Strawberries (Kosher for Passover)
Chocolate Mousse Cake With Strawberries is one of our favorite Passover Desserts. We eat it every year at out seder and never have any left for the next day. (Appropriate for Passover I guess). It is a rich and fudgy food while being light and airy and naturally gluten free. It is also dairy free, gluten free, and nut free. A true Passover miracle.
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Servings: 10
Calories: 407kcal
Equipment
- double boiler
Ingredients
- non-stick cooking spray or cooking oil for greasing the pan
- 6 tablespoon sugar
- 12 oz chocolate pieces chopped
- 1 cup margarine
- 4 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 egg large and separated
- 7 strawberries slice for garnish
Instructions
- Preheat the oven to 350ºF.
- Grease the sides of the springform pan.
- Sprinkle 1 tablespoon of sugar into the springform pan and tap on the sides to make sure that it is evenly distributed over the bottom and sides.
- Melt the chocolate pieces in the double boiler.
- Add the margarine, and 3 tablespoon of sugar to the double boiler.
- Remove the bowl from the heat and stir in the vanilla and salt.
- Beat the egg whites until soft peaks form. Gradually add 2 tablespoon of sugar. Once the sugar has been added, continue beating the mixture until stiff peaks form.
- In a separate bowl, beat the egg yolks.
- Mix a large spoonful of the warm chocolate into the egg yolks.
- When the eggs have been tempered, pour them into the chocolate and stir.
- Fold a large spatula full of the beaten egg whites into the chocolate mixture and then fold the remaining egg whites in as well.
- Pour 3 cups of the mixture into the pre-greased springform pan and bake for 25 minutes.
- Cool in the refrigerator for 20 minutes. Pour the remaining batter onto the top of the cake and refrigerate until cool.
- Slice strawberries and use as garnish
Notes
Recipe Pro Tips
- Fold the egg whites into the chocolate, do not stir. The reason for this is that you just spent all that time beating the eggs to get those stiff peaks. The beaten eggs have tons of tiny little bubbles that are holding air, this is what gives the chocolate mousse its texture. If you fold the eggs into the batter then you will preserve most of those bubbles. If you stir them, you risk collapsing the egg/bubble structure and will have a flat and runny cake.
- When first removing the cake from the pan, run a sharp knife along the sides and bottom of the pan to loosen the cake from the pan. This will make it easier to remove it without damaging the cake.
- Use the double boiler method to melt the chocolate. If you try to melt the chocolate in a pot or pan by itself you run the risk of burning it. The best way to make a double boiler is to use a small pot of water with a large empty bowl or pot on top.
- Serve this recipe after the first seder and then serve our Gluten Free Flourless Chocolate Cake recipe after the second seder (or on the first night Chol HaMoed if you are in Israel).
- Do not forget that this recipe calls for separated eggs and not whole eggs. The reason for this is that the yolks and the whites serve different purposes and are needed in different steps of the recipe.
Nutrition
Nutrition Facts
Chocolate Mousse Cake with Strawberries (Kosher for Passover)
Amount per Serving
Calories
407
% Daily Value*
Fat
29
g
45
%
Saturated Fat
10
g
63
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
103
mg
34
%
Sodium
333
mg
14
%
Potassium
61
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
5
g
10
%
Vitamin A
1032
IU
21
%
Vitamin C
5
mg
6
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.