Total Time
45mins
Prep 30 mins
Cook 15 mins

Not nearly as hard as it looks, this recipe makes 8 little individual cakes, perfect for a dinner party! It's a lot of steps, but if you take it slowly & one at a time, you will go down in history for this dessert! *Note* Time does not include overnight refrigeration

Ingredients Nutrition

Directions

  1. Before you start, you'll need 8 ramekins (2 1/2-inch round, or 8 ounce tomato sauce cans, ends removed and cleaned) and 8 parchment paper pieces (9x4").
  2. Prepare Cake: Preheat oven 350°F.
  3. In large bowl combine sugar, flour and cocoa.
  4. In small saucepan combine butter, water and oil. Bring to boil and pour over dry ingredients.
  5. Add egg, buttermilk, baking soda and vanilla. Blend thoroughly.
  6. Pour cake batter into 10x15" sheet pan.
  7. Bake 10 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on rack.
  8. Cut 16 (2 1/2" x 1/2" thick) rounds from cake and set aside.
  9. Prepare Mousse: Melt chocolate and butter in saucepan.
  10. Beat 3 egg yolks and add to mousse. Set aside mousse to cool.
  11. In small clean bowl beat 3 egg whites to stiff peaks.
  12. In second clean bowl beat 3/4 cup heavy cream to stiff peaks. Fold egg whites and whipped cream into cooled mousse.
  13. Assemble: Put ramekins on flat tray or plate that will fit in refrigerator & insert parchment paper inside each ramekin.
  14. Add one chocolate cake round to each ramekin, divide chocolate mousse among ramekins (spoon on top of cake).
  15. Add another cake round on top of mousse (do not press down).
  16. Cover with wax paper or plastic wrap and refrigerate overnight.
  17. Remove ramekins and parchment paper from each cake and place on individual dessert plates. Garnish with fruit or sauces.
  18. If desired, spoon over with raspberry sauce, crème anglais or chocolate ganache sauce. Garnish with sliced strawberries, chocolate shavings, or mint sprigs.