Cakes
No-Bake Chocolate Mousse Cake: No Flour, No Eggs, and a Spoonful of Yogurt Keeps the Crust Tender
A flourless, eggless no-bake chocolate cake with a yogurt-softened cookie crust, chocolate mousse and ganache.
NutritionApproximate, per serving
Instructions
Crush the cookies to a fine powder in a food processor.
Tip the crumbs into a bowl and add the cocoa.
Pour in the melted (not hot) butter and stir.
The key trick: Add the spoonful of yogurt. The crumbs will be moist and will not fall apart.
Press the mixture onto the bottom of an 8-inch (20 cm) springform pan with a glass. Refrigerate.
Chocolate mousse: Heat the milk (1/2 cup / 125 ml) until just below a simmer. Remove from the heat.
Break 6.3 oz (180 g) dark chocolate into the milk. Stir until completely melted. Let it cool to room temperature.
In a bowl, whip 3/4 cup (180 ml) of sweetened whipping cream until stiff.
Slowly fold the cooled chocolate mixture into the whipped cream with a spatula.
Pour the mousse over the cookie crust and level the top.
Ganache topping: Heat 2/3 cup (150 ml) cream until just below a simmer. Pour it over 3.5 oz (100 g) chocolate and stir until smooth.
Pour the cooled ganache over the mousse layer. Refrigerate for 5–6 hours, until completely set.
- Yogurt trick: do not skip the spoonful of yogurt in the crust; it keeps the base tender and sliceable.
- The recipe uses sweetened whipping cream. With plain heavy cream, whip in powdered sugar to taste or the cake will be bitter.
- Fruit version: arrange fresh raspberries over the mousse before the ganache. Coffee mousse: dissolve 1 teaspoon instant coffee in the hot milk.
- Chill 5–6 hours. Keeps 3–4 days in the refrigerator.