Scroll to the very bottom for the recipe card. I have to write a post before my recipe card to answer potential questions that I inevitably receive for each recipe. You can use the button at the very top of every post that says ‘jump to recipe.’

It sounds like you don’t like dense chewy brownies like me :) You would probably like a light chocolate sponge cake on the bottom then?

Best,

Noah

So confused with this recipe it only gives you the ingredients but not how much of the ingredients you use where do you find that this is so frustrating

The official recipe section part is for a 9in. The 6in numbers are listed above that. She says to halve the 9in recipe for a 6in cake. The 9in recipe starts with 8Tb of butter if that is helpful!

Ok, to make it an entire day ahead, make the entire recipe and chill it. The mousse will be fine to sit longer in the fridge. If it seems too firm when it comes out of the fridge, let it rest at room temp for 20 minutes before cutting.

Thanks, Zilla :) 11/10 makes me so happy! Next time, if you sprinkle some unflavored gelatin powder in the mousse (before beating), it can hold its shape leftover. Thanks for writing :)

Eleven out of ten for the recipe. Lots of steps, but all of them are easy and clearly explained.

My only “issue” if you want to call it that is the day between first cutting and second serving, living in the fridge without the springform pan protection.. I think next time I’ll serve it in individual ramekins ala trifle instead of in cake form.

Thanks for this wonderful recipe. I’m sure it will become a birthday favorite.

It turned out very well, Christina! I posted a picture on Instagram. It was a perfect dessert, Definitely a winner for chocoholics! A+ from me to you!