Ingredients
2 cups crushed graham crackers
1/2 cup melted butter (unsalted)
1/4 cup granulated sugar (for crust)
8 oz dark chocolate (85% cocoa)
8 oz milk chocolate
8 oz white chocolate
4 egg whites
1/4 tsp salt
1/2 cup granulated sugar (for mousse)
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (180°C). In a bowl, combine graham crackers, melted butter, and 1/4 cup sugar. Press into the bottom of a 9-inch springform pan. Chill for 15 minutes.
For each mousse layer: Chop chocolate and melt in a saucepan over low heat until smooth. Cool slightly.
In a large bowl, beat egg whites with a pinch of salt until stiff peaks form. Gradually add 1/4 cup sugar and vanilla, beating until glossy.
Gently fold 1/3 of egg white mixture into melted chocolate to lighten. Carefully mix in remaining egg whites in two batches until fully incorporated. Pour into cake pan in layers, allowing each to set slightly before adding the next.
Chill cake for at least 4 hours or until firm. Serve chilled.
Notes
For best results, use a high-quality springform pan.
Patience is key when melting and folding chocolate to avoid overmixing.
Add 1 tsp orange zest or 1/2 tsp espresso powder to a layer for extra depth.
Vegan option: Substitute egg whites with 1 cup aquafaba and use dairy-free chocolate.
- Prep Time: 45
- Category: Chocolate Dessert Recipes
- Method: No-Cook
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 55g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg