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Epicurious

Passover Chocolate Mousse Cake

3.9

(9)

A passoverfriendly flourless chocolate mousse cake cut into seven slices.
Photo by Ray Kachatorian

With a small tweak of the ingredients—that is, the addition of butter (or a dairy-free substitute) and some sugar—this mousse al cioccolato can be turned into a superb flourless chocolate mousse cake that’s perfect for Passover. I have yet to find someone who doesn’t go crazy for this cake at the first bite. What makes the cake so special is its texture: The egg whites make the base of the cake fluffy, like a chocolate pillow, and the top of the cake is rich and creamy, thanks to the egg yolks.

Cook’s Note:

If you’re pregnant or want to avoid eating uncooked eggs for another reason, you can buy pasteurized egg whites and use regular egg yolks, but “pasteurize” them at home with the chocolate. It’s easy: Just cook the egg and chocolate mixture over very low heat, stirring constantly, until a candy thermometer reads 149°F (65°C), then set aside to cool before proceeding. To get pasteurized egg whites to form stiff peaks, add a splash of lemon juice or a pinch of cream of tartar to the bowl.

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