This rich Dark Chocolate Mousse Cake is sure to satisfy your most intense chocolate cravings!
If you like deep, dark chocolate this dessert is for you. A hint of vanilla and coffee lace it with subtle flavor nuances, and its texture is like soft and velvety like mousse.
It literally melts in your mouth.
I keep the portions small and cut this into 16 pieces because even just a little piece will satisfy a sweet tooth. When I serve it smaller like this, I like to serve it with a dollop of coconut “whipped cream” on top for a little extra decadence.
Leftovers keep well in the fridge for up to five days, and like cheesecake, the flavor of this mousse cake is even better after the first day.
I know it’s hot outside, but if you’re brave enough to turn on your oven (or if you have central air conditioning or get a cooler day…or if you like to bake at night in the summer!), give this a try. It’s wonderful served chilled, making it a lovely summer-friendly dessert.
- Yields: 16 servings
- Serving size: 1 piece
- Calories: 131
- Fat: 9
- Saturated fat: 5
- Trans fat: 0
- Carbohydrates: 11
- Sugar: 7
- Sodium: 160
- Fiber: 2
- Protein: 2
- Cholesterol: 48
- 3 1/2 oz/100 g (about 5 medium) Medjool dates, pitted and coarsely chopped
- 1/2 cup (120 ml) boiling water
- 3 1/2 oz (100 g) bittersweet chocolate (I use between 65-72% cacao; note that the flavor will be a bit more bitter/intense the darker you use)
- 1/4 cup (60 ml) canned unsweetened, full-fat coconut milk, stirred before measuring
- 4 tablespoons unsalted grass-fed butter, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 4 tablespoons (20 g) unsweetened cocoa powder, plus more for garnish
- 4 tablespoons (28 g) almond meal
- 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note)
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking powder
- Coconut “whipped cream”
- Unsweetened cocoa powder
- Preheat the oven to 375F; line a 8 by 8-inch baking dish with parchment paper so that it hangs over the sides (so you can easily pull the cake out later).
- Add the dates and water to a food processor or blender, put the lid on, and let the dates soak for 5 minutes. Meanwhile, melt the chocolate and coconut milk together in a double boiler or in the microwave.
- Puree the dates and water until smooth, and then add the melted chocolate mixture and pulse a couple times to combine. Add the butter and vanilla and process until smooth. Cool a couple minutes until it’s just lukewarm, and then process in the eggs. Add the cocoa powder, almond meal, stevia, espresso powder, salt, and baking powder and pulse to combine, scraping down the sides as necessary and being careful not to over-mix.
- Pour the batter into the prepared dish and bake until a toothpick inserted into the center comes out moist with a couple crumbs, about 20 minutes. Do not overbake.
- Cool to room temperature and then refrigerate until well chilled before cutting and serving.
- Store leftovers wrapped in the fridge for up to 5 days.
Nutrition Information: For this recipe, the nutrition information was calculated without any toppings.