Baked dark chocolate mousse cake

Recipe: Baked dark chocolate mousse

This decadent chocolate dessert is somewhere between a mousse, a cake and a soufflé. Served warm, boasting intense chocolate flavour and truly indulgent. 

Preparation time: 30 minutes

Servings: 6-8

Difficulty: Easy



For the mousse cake

75g Lindt Dessert chocolate, 70% cocoa

60g butter

3each eggs, separated

Pinch Salt

90g raw caster sugar

15g cocoa powder

20g Lindt Dessert Premium Dark, finely chopped

For the cream

250ml cream

2bags Earl Grey tea

30g pure icing sugar

Little vanilla bean paste


  1. Preheat the oven to 210°C. Butter a 20cm baking dish and dust with cocoa powder to prevent the dessert from sticking.
  2. In a saucepan gently melt together the butter and the Lindt DESSERT 70% until just melted.
  3. Set aside to cool.
  4. In a mixing bowl mix together the egg yolks, salt and about half the sugar until light and pale.
  5. Fold the Chocolate and butter mixture into the egg yolk sugar mix. Then sift in the cocoa powder
  6. Gently fold in the meringue and place mixture into the prepared dish.
  7. Bake for about 15 minutes or until just firm to touch but retaining a soft center.
  8. Top with berries and Earl Grey cream and serve immediately.
  9. For the cream gently warm up the cream with the tea.
  10. Set aside to infuse for 30 min. Chill.
  11. To serve, remove the tea bags, add the icing sugar and vanilla and whip.
  12. Scoop a quenelle onto the dessert just before serving

Love Chocolate? Join the Lindt Master Chocolatier and smoothfm at the smooth Festival of Chocolate. Sat 12 and Sun 12 August 10am – 6pm daily, The Rocks.

James Banham
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James Banham

Editor at THE F
James Banham is an Australian lifestyle, fashion and entertainment journalist. His writing can be found on these many topics and more in print and online publications around the country.
James Banham
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