Chocolate Mousse Cake
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5 from 1 vote

Chocolate Mousse Cake

This simple cake delivers in flavour
Course: Cake
Servings: 12 slices
Calories: 247kcal
Author: Adapted from Skinny Desserts page 49


  • Flour for dusting
  • 280 g dark chocolate minimum 70%
  • 6 egg yolks reserve 4 egg whites
  • 160 g fructose
  • 550 g thick yoghurt
  • 4 egg whites


  • Preheat the oven to 150° Celsius
  • Spray a 23cm springform tin with cooking spray and line the bottom
  • Dust with flour, and wrap the bottom and sides in a double layer of foil
  • Place into a roasting pan
  • Fill your kettle and boil the water as you will need hot water for the baking stage
  • Place the chocolate into a bain-marie and melt the chocolate, stirring occasionally
  • Once melted set aside to cool slightly
  • Place the egg yolks into a large mixing bowl and add 80g fructose
  • Whisk until pale and thick
  • Continue to whisk while you slowly add the chocolate
  • Add the yoghurt and mix to combine using a spatula
  • Place the egg whites into a stand mixer bowl and whisk until soft peaks form
  • Add the rest of the fructose a tablespoon at a time until thick and glossy
  • Add a third of the meringue into the chocolate mixture and stir gently to combine
  • Gently fold in the rest of the meringue and when completely mixed in pour the batter into the tin
  • Flatten the top as best as you can and pour hot water into the pan until three-quarters of the way up the tin
  • Carefully place the pan into the oven and bake for 50 minutes
  • Remove the pan from the oven and the tin from the pan and leave the cake to cool completely
  • When cool place into the fridge for at least 2 hours before removing from the tin


Calories: 247kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 5.5g | Sodium: 200mg | Sugar: 31g