Fallen Chocolate Mousse Cake
Note: As the name denotes, a slightly concave top is to be expected. So don't
panic if it doesn't look "just right".
1 cup plain nonfat yogurt
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup firmly packed light brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tbsp. dark rum
2-oz. semisweet chocolate, coarsely chopped, melted
2 eggs, separated
6 tbsp. flour
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
2 tsp. confectioners sugar
Preheat the oven to 375º F. Spray an 8 1/2-in. spring form pan with nonstick
cooking spray. Line bottom of the pan with a circle of wax paper.
In a small bowl, stir together the yogurt and 2 tbsp. of the granulated sugar.
Refrigerate until serving time.
In a medium bowl, stir together 1/2 cup of the granulated sugar, the cocoa
powder, brown sugar, cinnamon, and nutmeg. Stir in 1/3 cup of hot water, the rum
and half the melted chocolate.
In a small bowl, with a fork, lightly beat the egg yolks.
Stir in one quarter of the warm cocoa mixture, then stir the yolk mixture back
into the rest of the cocoa mixture.
With a rubber spatula, stir in the flour.
In a large bowl, with an electric mixer, beat the 4 egg whites until foamy. Add
the cream of tartar and salt and beat until soft peaks form. Gradually beat in
the remaining 2 tbsp. granulated sugar until stiff peaks form.
Stir in 1/2 cup of the egg whites into the batter to lighten, then gently fold
in the remaining whites.
Scrape the batter into the prepared pan, smoothing the top. Bake for 25 minutes,
or until a toothpick inserted in the center comes out just clean. Transfer to a
wire rack to cool completely.
With a metal spatula, loosen the cake from the side of the pan and remove the
Place cake on the plate, dust with confectioners' sugar, and drizzle the
remaining melted chocolate on top. Serve the sweetened yogurt on the side.
Added bonus to this recipe: only 213 calories and 4 grams of fat!