Flourless Chocolate Mousse Cake


Flourless Chocolate Mousse Cake

Looking for an easy chocolate mousse cake recipe that isn't terrible for you? Then learn how to make a chocolate cake with healthier recipe substitutions. This easy chocolate mousse cake is simply divine.


Please note that this cake is different from most flourless cakes because you do not separated the eggs and add the whites whipped. It is therefore a denser, fudgier cake.

Cooking Time50 min


  • 1 cup sugar substitute suitable for baking
  • 2 cups butter substitute suitable for baking
  • 1 cup water
  • 1 teaspoon instant coffee, if desired
  • 16 ounces semisweet dark chocolate, cut into pieces
  • 8 eggs or 16 egg whites, slightly beaten
  • 1/2 cup free Cool Whip, chilled
  • 1 tablespoon powdered sugar substitute


  1. Heat oven to 350 degrees F. Grease springform pan.
  2. Heat sugar substitute, butter substitute, water, coffee (dry) and chocolate in saucepan over low heat, stirring constantly, until melted and smooth; remove from heat. Stir in eggs.
  3. Pour into springform pan. Bake until toothpick comes out of center clean, 45-50 minutes.
  4. Cool completely. Remove from pan; cover with plastic wrap and refrigerate until chilled, at least 4 hours.
  5. Beat cream and powdered sugar in chilled bowl until stiff. Garnish cake with cream and almonds if desired. Refrigerate any remaining cake.

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