Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Moelleux au chocolat 🍫 sur son lit de mousse légère au chocolat

Chocolate Lava Cake on a Light Chocolate Mousse

Name: Chocolate Lava Cake on a Light Chocolate Mousse
Total time: 1200 s
Yield: Serves 8 servings
Ingredients: 3.5 oz dark chocolate (100 g); 1/3 cup granulated sugar (65 g); 1/3 cup unsalted butter (about 2.5 oz or 75 g); 2 eggs; 1/4 cup all-purpose flour (30 g) or use cornstarch for a gluten-free option; 1 tablespoon rum (optional); 10.5 oz dark chocolate (300 g) or 7 oz dark chocolate (200 g) and 3.5 oz milk chocolate (100 g); 1/3 cup unsalted butter (about 2.5 oz or 75 g); 1 2/3 cups heavy whipping cream (400 ml); 3 eggs; 2 tablespoons powdered sugar

Stef Fanny @cookpadstef62

Here’s a rich yet light cake with its creamy whipped topping.

Stef Fanny @cookpadstef62

Here’s a rich yet light cake with its creamy whipped topping.

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Ingredients

15 to 20 minutes, depending on your oven

Serves 8 servings

For the cake
3.5 ozdark chocolate (100 g)
1/3 cupgranulated sugar (65 g)
1/3 cupunsalted butter (about 2.5 oz or 75 g)
2eggs
1/4 cupall-purpose flour (30 g) or use cornstarch for a gluten-free option
1 tablespoonrum (optional)
For the chocolate mousse
10.5 ozdark chocolate (300 g) or 7 oz dark chocolate (200 g) and 3.5 oz milk chocolate (100 g)
1/3 cupunsalted butter (about 2.5 oz or 75 g)
1 2/3 cupsheavy whipping cream (400 ml)
3eggs
2 tablespoonspowdered sugar

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Steps

15 to 20 minutes, depending on your oven

1

Preheat the oven to 320°F (160°C). Grease and flour your baking pan. Melt the chocolate and butter together, either in a double boiler or in the microwave for faster results.
2

Pour the melted chocolate into a bowl. Add the eggs and sugar, then mix well. Add the flour. If using, add the rum (I didn’t use any here). Pour the batter into the prepared pan.
3

Bake at 320°F (160°C) for 15 to 20 minutes, depending on your oven.
4

Next, prepare the mousse. Melt the chocolate and butter together in a double boiler or in the microwave. Whisk the eggs and powdered sugar together until light and fluffy. Pour the slightly cooled chocolate mixture into the egg mixture and mix well.
5

Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until you have a smooth mousse.
6

Spread the chocolate mousse over the cooled cake. Refrigerate for at least 5 hours—it's best to make the cake the day before.
7

Once the cake is set, remove from the pan and decorate as you like.
8

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Stef Fanny @cookpadstef62

Published in the US on June 28, 2025 14:01

une passion pour la cuisine depuis mon plus jeune âge 😊 transmis par mes grands parents et mes parents 😉Voici mon blog 👇https://steph-gourmandises.over-blog.com/

Keywords

Cake Milk Chocolate Rum Egg Butter Dark Chocolate

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