Attention, chocolate fans—this is not your average cake! This Baked Mousse Cake is a decadent chocolate experience, but what really makes it stand out is the irresistible nutty crust. Think of it as the perfect combination of rich, fudgy chocolate mousse and a crisp, buttery, nut-infused crust that adds the perfect crunch to every bite.
The contrast between the velvety smooth mousse-like center and the crunchy, nutty base is what makes this cake so unforgettable. The crust is made with finely ground nuts, giving the cake a deep, toasty flavor that complements the rich chocolate so perfectly. It’s the kind of dessert that feels luxurious but is surprisingly simple to make!
With just a few ingredients—melted chocolate, eggs, sugar, and that magical nutty crust—you can create a showstopping dessert that’s perfect for any occasion. Serve it up with a sprinkle of cocoa powder or a touch of whipped cream, and you’re in chocolate heaven.
Whether it’s for a special dinner or just because you deserve a treat, this baked mousse cake with its nutty crust will wow your guests and leave everyone asking for the recipe!
I absolutely love how rich chocolate filling is accentuated by the fragrant walnut-almond crust!
Hope you make it and let me know what you think!
Preheat the oven to 325.
For the crust, finely chop nuts in a food processor. Your blender will work also, or just put it in a ziplock bag and whack it with a rolling pin. Add butter to the nuts and mix until well combined. Press evenly into 2 pot pie pans (5x5x1.6 in.) These pans are sold in most grocery stores in baking sections where disposable baking pans are sold. If you cannot find these, you may use 1 6" springform pan.
Heat cream over low heat until hot and beginning to simmer. Pour over chopped chocolate. Allow to sit undisturbed for a minute, then stir well to form thick, smooth, silky chocolate ganache. Allow to cool.
If for any reason the heat from the cream did not melt the chocolate, you can set the bowl with chocolate and cream over barely simmering water and stir until the chocolate is melted.
Beat eggs with a pinch of salt and vanilla until foamy. Add flour and sugar and beat until thick and pale, about 10 minutes (depending on the strength of your mixer.) Fold 1/3 of this mixture into chocolate to lighten it slightly. Then fold chocolate in two additions back into the egg mixture, folding gently with a spatula.
Pour the batter into 2 pie dishes (or 1 6" springform pan.) Bake in preheated oven for about 15-17 minutes. I think around 16 minutes is perfect. The edges should feel set, firm and slightly puffy; while the centre should look just barely set. Do not overbake. Remember, you are not baking a cake - you are making a mousse; in addition - the cake will firm up as it cools.
If you are baking this in 6" springform pan, it will take you longer to bake - closer to 20 minutes.
Allow to cool at room temperature for about an hour. Move to the fridge, cover (if you cover, be sure not trace of warmth remains) and chill for at least 4 hours or preferably overnight.
To get sharp clean edges, run a sharp knife under hot water, wipe it with a clean paper towel (repeat after each cut) and slice.
Ingredients
Directions
Preheat the oven to 325.
For the crust, finely chop nuts in a food processor. Your blender will work also, or just put it in a ziplock bag and whack it with a rolling pin. Add butter to the nuts and mix until well combined. Press evenly into 2 pot pie pans (5x5x1.6 in.) These pans are sold in most grocery stores in baking sections where disposable baking pans are sold. If you cannot find these, you may use 1 6" springform pan.
Heat cream over low heat until hot and beginning to simmer. Pour over chopped chocolate. Allow to sit undisturbed for a minute, then stir well to form thick, smooth, silky chocolate ganache. Allow to cool.
If for any reason the heat from the cream did not melt the chocolate, you can set the bowl with chocolate and cream over barely simmering water and stir until the chocolate is melted.
Beat eggs with a pinch of salt and vanilla until foamy. Add flour and sugar and beat until thick and pale, about 10 minutes (depending on the strength of your mixer.) Fold 1/3 of this mixture into chocolate to lighten it slightly. Then fold chocolate in two additions back into the egg mixture, folding gently with a spatula.
Pour the batter into 2 pie dishes (or 1 6" springform pan.) Bake in preheated oven for about 15-17 minutes. I think around 16 minutes is perfect. The edges should feel set, firm and slightly puffy; while the centre should look just barely set. Do not overbake. Remember, you are not baking a cake - you are making a mousse; in addition - the cake will firm up as it cools.
If you are baking this in 6" springform pan, it will take you longer to bake - closer to 20 minutes.
Allow to cool at room temperature for about an hour. Move to the fridge, cover (if you cover, be sure not trace of warmth remains) and chill for at least 4 hours or preferably overnight.
To get sharp clean edges, run a sharp knife under hot water, wipe it with a clean paper towel (repeat after each cut) and slice.
