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Flourless Chocolate Cake with Coffee Mousse

Flourless Chocolate Cake with Coffee Mousse

5 from 4 votes
The flourless chocolate cake at the base is rich, chocolaty, dense and fudgy while the coffee mousse on top is full of aroma, soft and airy. Chocolate and coffee have always made such a great pair and in this form it is absolutely heavenly.
Servings 10 servings
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr


Flourless Chocolate Cake

  • 1/2 cup (110g) butter
  • 5 oz (150g) semisweet chocolate
  • 3 eggs , separated
  • 1/2 cup (100g) sugar
  • 1 tbsp (8g) unsweetened cocoa powder
  • pinch of salt

Coffee Mousse

  • 2 egg yolks
  • 1/2 cup (100g) sugar
  • 1 ½ tbsp (12g) cornstarch
  • 2/3 cup (160ml) warm milk
  • 1/2 tsp (3g) vanilla extract
  • 1 tbsp (4g) instant coffee
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp cold water
  • 1 cup (240g) whipping cream , 35% fat


  • Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
  • Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add  yolks one at a time and stir well.Stir in cocoa powder and salt. 
  • Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form.  Gently fold the whipped whites into chocolate mixture.
  • Pour batter into prepared pan and bake for 25  minutes. Let it cool completely in the pan over a cooling rack.
  • Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
  • Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
  • Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
  • Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
  • Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
  • Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
  • Cover and  refrigerate for about 4 hrs or overnight to set before serving.
  • Run a warm knife around the edges of the cake to remove the sides of the pan.
  • Dust the top of the cake with cocoa powder.
  • Using a warm knife cut the cake into slices and serve.


Serving: 1gSugar: 26.8gCholesterol: 135mgCalories: 306kcalSaturated Fat: 10.8gFat: 18.8gProtein: 4.1gCarbohydrates: 32.3g
Calories: 306kcal
Course: Dessert
Cuisine: American
Keyword: chocolate cake with coffee mousse, coffee mousse, flourless chocolate cake, flourless chocolate cake with coffee mousse, gluten free chocolate cake, gluten free dessert