No-Oven Chocolate Mousse Cake Recipe

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Serves: 14-16


For the base:

  • 60g (2oz) dark chocolate
  • 30g (1oz) unsalted butter
  • 2 tsp golden syrup
  • 150g (5oz) shortcake biscuits

For the filling:

  • 100g bar chocolate
  • 200g bar milk chocolate
  • 5 tbs double cream
  • 4 medium eggs, separated
  • 2 tbs golden caster sugar

For the topping:

  • 2 cups heavy or whipped cream
  • 20cm (8in) loose-based cake tin


  1. To make the base: Put the chocolate, butter and syrup in a small pan and let it melt gently.
  2. Whizz the biscuits in a food processor to make crumbs. Add the chocolate mixture, mix well, then spoon it into the tin and press down firmly. Chill while you make the filling.
  3. To make the filling: Grate some of the chocolate (about 2 tbs) and set aside for the decoration.
  4. Put the rest of the bar, along with the other 2 bars of chocolate and the cream, into a large bowl over a pan of simmering water, but don’t stir. Take off the heat, stir and leave for 5 mins, then beat in the egg yolks. Whisk the egg whites to a stable foam, then whisk in the sugar until stiff and glossy.
  5. Fold the whites into the chocolate mixture. Spoon it on the base and chill for 3-4 hrs or overnight until set.
  6. When ready to serve, take out of the tin and finish with the topping.
  7. To make the topping: Whip the cream, and use piping bags with your preferred icing tip, and pipe on right side edge alternately with medium and small icing pops.
  8. Decorate with a sprinkling of the reserved grated chocolate and mini round chocolate chips.
  9. Optional: you can melt some of the leftover chocolate bars in a double broiler for the chocolate drippings.

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