Photo of Rich chocolate mousse cake by WW

Rich chocolate mousse cake

Points® value
Total Time
1 hr 5 min
20 min
45 min
Indulge in a piece of heaven, with this deliciously decadent chocolate cake.


Low Fat Spread

125 g

Dark Chocolate

250 g, (minimum 70% cocoa)

Egg, whole, raw

3 medium, raw, separated, plus

Egg white, raw

3 individual

Caster Sugar

50 g

Mixed Spice

1½ teaspoon(s), level

Icing Sugar

½ teaspoon(s), heaped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line the base of a 20cm springform cake tin with non-stick baking parchment.
  2. Melt the low fat spread in a saucepan. Remove from the heat and add the chocolate, stirring to dissolve. If there are any lumps of chocolate left after 1 min, return the pan to a low heat and continue stirring until dissolved, then remove the pan from the heat.
  3. In a bowl, whisk the egg yolks with half the caster sugar and 1 tsp mixed spice until pale and thick. Fold in the chocolate mixture.
  4. In a separate, clean, grease-free bowl, whisk all the egg whites until they form stiff peaks. Gradually whisk in the remaining caster sugar until the egg whites are stiff and glossy.
  5. Add a large spoonful of the egg whites to the chocolate mixture and fold in quickly to slacken it. Carefully fold in the remaining whites until fully incorporated. Spoon into the prepared cake tin and bake for 40–45 mins or until risen. Leave the cake to cool in the tin with a piece of foil over the top to soften the crust.
  6. To serve, loosen the edges with a round-ended knife and remove the springform tin. Carefully slide the cake from the base and lining on to a plate. Mix together the remaining mixed spice and the icing sugar and dust over the cake. Serve in wedges.