DARK CHOCOLATE MOUSSE CAKE

 

                chocolate mix (2)

Sheila’s Goddaughter first introduced us to this recipe, after she had, had a bakeoff at work. It is not for the faint hearted. The mouthwatering soft chocolate centre is a dream come to true for any chocoholics out there. Serve with cream or vanilla ice-cream.

Use: 20cm or 23cm cake tin with removable base or a similar-sized tart tin
Serves: 10

INGREDIENTS

1 tablespoon ground almonds, plus extra for dusting the tin

300 g dark chocolate (min. 60% cocoa solids) 

I use Llindt chocolate with shards of orange peel in. I am tempted to try a mix of orange, salt and chilli varieties!

275 g caster (superfine) sugar

165 g unsalted butter

pinch of sea salt

5 large eggs

icing sugar or gold dust (optional)

 

METHOD

Preheat the oven to 180 C/350 F. Brush an 8 or 9 inch cake tin (with removable base) with a little melted butter and dust with the ground almonds, shaking off any excess.

Melt the chocolate, caster sugar, butter and salt in a heatproof bowl suspended over a saucepan of barely simmering water, then remove from the heat.

Whisk the eggs with the ground almonds and fold into the chocolate mixture. The mixture will thicken after a few minutes. Pour into the cake tin and bake 35-40 minutes.

Switch off oven, leave the door open and allow to cool in the oven.

Remove the sides of the tin and leave the cake on the base to cool, then dust (using a fine sieve) with icing sugar or brush with edible gold dust.

Choc-cake-sml

This cake will not rise much: It should be rich, and thin. If chilled overnight it will be dense, fudgey and “Wicked”!

We have cut thus into individual portions and frozen them successfully.

With thanks to Lizzie for introducing us to this delicious recipe

(original recipe Green and Black cook book)

 

Spread the love

Leave a Comment