Chocolate Mousse Cake
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Chocolate Mousse Cake

Chocolate Mousse Cake

with Candied Almonds

This sweet treat really is the best of both worlds, it's two desserts in one! Fluffy white cake is topped with a melt in your mouth chocolate mousse and finished with a candied almond topping for an impressive post-dinner treat.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 50 minutes
Cooking Time35 minutes


/ serving 4 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

237 mL


(Contains Milk)

237 mL


(Contains Milk)

1 cup

White Sugar

1 tsp

Baking Powder

2 unit(s)


(Contains Egg)

1 tbsp

Baking Soda

56 g

Almonds, sliced

(Contains Almonds)

½ cup

Bittersweet Chocolate Chips

(Contains Soy)

Not included in your delivery

6.66 tbsp

Unsalted Butter*

0.38 tsp



Nutrition Values

Calories990 kcal
Fat57 g
Saturated Fat30 g
Carbohydrate108 g
Sugar68 g
Dietary Fiber5 g
Protein18 g
Cholesterol220 mg
Sodium1300 mg
Trans Fat1.5 g
Potassium350 mg
Calcium750 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Bowl
Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Small Non-Stick Pan


Make cake batter
  • Combine milk and 6 tbsp butter in a medium pot over medium-low heat. Cook, stirring occasionally, until butter is melted and milk is warmed through, 2-3 min. Transfer mixture to a large metal bowl.
  • Meanwhile, whisk together flour, 3/4 cup sugar, baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a medium bowl.
  • Whisk eggs into pot with milk until smooth. Add milk mixture to the bowl with dry ingredients, then whisk or beat with an electric mixer until batter is smooth, 1-2 min.
  • Transfer batter to the prepared baking tin.
  • Bake in the middle of the oven until cake is golden-brown around the edges and springs back when lightly touched, 22-28 min.
Make chocolate mousse
  • Meanwhile, add chocolate chips, 1/8 tsp salt and 1/4 cup cream to the same pot. Cook over medium heat, stirring constantly with a spatula, until chocolate is melted and mixture is smooth, 3-4 min. Remove from heat.
  • Let chocolate mixture cool to room temperature, 10 min. (NOTE: Do not put in the fridge to cool.)
  • Meanwhile, add remaining cream to the same large bowl from milk mixture. Using a whisk or electric mixer, beat cream until stiff peaks form, 2-3 min.
  • Add cooled chocolate mixture to the bowl with whipped cream, then, using a spatula, fold chocolate mixture into cream. (TIP: To fold, cut straight down the middle of the bowl with your spatula, then scrape along the bottom of the bowl towards you and up the side of the bowl, scooping up the mixture as you go and folding it over.)
  • Place mousse in the fridge.
Assemble cake
  • When cake is done transfer baking tin to a wire rack, then place in the fridge to cool completely, 30 min.
  • Once cooled, spread chocolate mousse over top of cake in an even layer.
  • Refrigerate until mousse is firm, 2-3 hr.
Finish and serve
  • Meanwhile, heat a small non-stick pan over medium heat.
  • While the pan heats, place a piece of parchment paper on a plate.
  • When the pan is hot, add almonds and remaining sugar. Cook, stirring often, until almonds are light golden-brown and a caramel-like glaze coats almonds, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!)
  • Remove from heat and transfer almonds to parchment. Carefully spread into an even layer using the back of a spoon or spatula. Allow almonds to cool to room temperature, 10 min.
  • Before serving, break candied almonds into pieces, then sprinkle over top of finished cake.
  • Cut cake into squares.