Chocolate Mousse Cake
June 14, 2010
This cake is great for people who can’t eat gluten as it has no flour, this also makes it super light (although it is very rich) serve with raspberries and creme fraiche (or cream if you’re feeling naughty!)
This recipe is from Nigella’s How to be a Domestic Goddess, and requires a little effort through a water bath to cook the cake but it is so worth it!
11 oz. dark chocolate
2 oz. good quality milk chocolate
¾ cup unsalted butter
8 large eggs, separated
1 cup granulated sugar
1 cup light brown sugar
1 tbsp vanilla extract
A pinch salt
1. Preheat oven to 350 degrees F and put a kettle on to boil. Line the inside of a 9 inch springform tin with silver foil, make sure that the foil is pressed well to the sides to form a smooth surface.
2. Melt the chocolate and butter together and allow to cool. In another bowl, beat the eggs yolks and sugar until very thick and pale, they should form ribbons when lifted with the whisk. Stir in the vanilla and salt and then the cooled chocolate mix. Whisk the egg whites in a large bowl until they form soft peaks, lighten the chocolate mix with a beaten in dollop of the whites before folding in the rest of them.
3. Pour the cake batter into the foiled cake tin and place the whole thing into a larger roasting dish. Add hot water from the boiled kettle into the roasting tin until it comes about 1 inch up the side of tin. Cook for about 50 minutes – 1 hour.
4. When the cake has cooled, slowly peel off the foil. The outside of the cake will be cooked and dry and the inside will be soft and moussy.