Simple Delicious Recipes
Bringing you this incredibly rich, moist and fudgy baked chocolate mousse cake. Made with dark chocolate, butter, golden caster sugar and eggs, this chocolatey dessert comes together in less than 45 minutes. It is absolutely fabulous served with clotted cream.
If you are a chocoholic, then you will love this dessert. And I am sharing this just in time for Valentine. You know that time of the year where it’s all about flowers, hearts and chocolate.
I am not a dark chocolate kind of girl, however when it comes to this baked mousse cake, I make an exception.
Here’s why I love this mousse cake, firstly it’s easy to make. The cake has a deep creamy chocolate flavour. It is just as good as what you would get in a fancy restaurant.
This chocolate mousse is made with 5 ingredients.
The steps for making this cake are rather simple, the only intricate step is separating the eggs. Â
First prepare a 9- inch cake tin. Grease the bottom and sides of the pan, then line the base with greaseproof or parchment paper. This will prevent the cake from sticking to the tin.Â
I prefer to melt my chocolate over a bain-marie rather than a microwave. If using chocolate bars, chop the chocolate into small pieces, this will make it easier to melt. Create a bain-marie by bringing 1-2 inches of water to a simmer in a sauce pan. Reduce the heat to low and place a heatproof glass bowl on top of the saucepan. Make sure the bowl is not touching the water. Add your chopped chocolate or chips and butter , stir until melted, then remove from the heat. Set the mixture aside to cool to room temperature, while you move onto the next step.Â
In a mixing bowl, whisk together 75 grams of sugar and egg yolks until pale and thickened. Stir in the cooled chocolate mixture. Next in the bowl of your stand mixer add in your egg whites. Ensure the bowl is grease free. I do this by wiping the bowl and whisk attachment with white vinegar or lemon juice. Whip the meringue until soft peaks form, then slowly add in the sugar and whip until stiff peaks form.Â
Using a metal spoon gently fold the whipped egg whites into the chocolate mixture. Pour batter into the cake pan, then bake in a pre-heated oven for 35 minutes.Â
Cool the cake for 10 minutes, then gently transfer to a serving plate.Â
This cake is luxurious and decadent. Underneath the thin crispy surface of the cake is a creamy interior. It is outrageously good.Â
I recommend storing this cake at room temperature. There is no need to refrigerate this cake. Just keep it covered and store in a cool place for up to 5 days. It is a great make ahead recipe.Â
This chocolate mousse cake is perfect served with some clotted or whipped cream. It is also delicious served warm with ice cream. I love it as well with raspberry coulis.Â
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