Serious Eats: Recipes

Baked Chocolate Mousse Cake

[Photograph: Yvonne Ruperti]

This flourless chocolate souffle cake is so creamy-chocolatey, it's practically a mousse in cake form.

Notes: When served at room temperature, the texture of this cake is soft and creamy. Served chilled, the texture is more firm. Use a hot, wet, knife to cut slices of cake. Be sure to use a high quality bittersweet chocolate here.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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