Ingredients:
For the Crust:
1 1/2 cups chocolate cookie crumbs (like Oreos, crushed)
1/4 cup unsalted butter, melted
For the Chocolate Mousse:
8 oz (225g) semi-sweet chocolate, chopped
1/4 cup unsalted butter
3 large eggs, separated
1/4 cup granulated sugar
1 1/2 cups heavy cream
1 teaspoon vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
4 oz (115g) semi-sweet chocolate, chopped
For the Chocolate Whipped Cream:
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1/2 cup heavy cream
2 tablespoons powdered sugar
2 tablespoons cocoa powder
1/2 teaspoon vanilla extract
For Decoration:
Chocolate shavings
Chopped chocolate or candy pieces
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the chocolate cookie crumbs with the melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove from the oven and let it cool.
Make the Chocolate Mousse:
Melt the chocolate and butter together in a heatproof bowl set over simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
In a large bowl, whisk the egg yolks with half of the sugar until pale and thick.
Gently fold the melted chocolate mixture into the egg yolks.
In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.
In another bowl, whip the heavy cream with vanilla extract until soft peaks form.
Fold the whipped cream into the chocolate mixture, then gently fold in the beaten egg whites until fully combined.
Pour the mousse over the cooled crust, smoothing the top.
Refrigerate for at least 4 hours or overnight to set.
Make the Chocolate Ganache:
Heat the heavy cream in a small saucepan until it begins to simmer.
Remove from heat and add the chopped chocolate, stirring until smooth.
Allow the ganache to cool slightly before pouring it over the chilled mousse layer. Spread it evenly.
Return the cake to the refrigerator to set the ganache.
Make the Chocolate Whipped Cream:
In a mixing bowl, combine the heavy cream, powdered sugar, cocoa powder, and vanilla extract.
Beat until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a star tip and pipe decorative rosettes around the edge of the cake.
Decorate the Cake:
Sprinkle chocolate shavings, chopped chocolate, or candy pieces over the top of the cake.
Serve:
Carefully remove the cake from the springform pan and transfer it to a serving plate.
Slice and serve chilled.
This cake is rich, creamy, and deeply chocolaty, with a smooth mousse texture that contrasts beautifully with the crunchy crust and glossy ganache. Enjoy your indulgent dessert!