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Chocolate mousse cake
Makes 1 x 20CM CAKE Desserts and puddings
Ingredients
- For the cake
- 2 medium eggs, and 2 egg yolks
- 150g golden caster sugar
- 450ml whipping cream
- 1½ tbsp strong black coffee
- 300g dark chocolate, 70 per cent cocoa solids), broken into pieces
- 40g toasted almond flakes (optional)
- icing sugar or cocoa for dusting (optional)
- 20cm x 4cm non-stick round cake tin with removable base
Method
Preheat the oven to 140°C/ 275°F/Gas 1 for an electric oven and butter the cake tin. Place the eggs yolk and sugar in a food processor and whizz for 8 minutes until very pale, almost white, and at least doubled in volume.
Meanwhile, bring the cream and coffee to the boil in a small non-stick saucepan. Place the chocolate in a bowl, pour over the hot cream and leave for a minute or two, then stir until completely melted. Add the chocolate cream to the whisked egg and sugar mix and whizz to blend.
Pour the mixture into the prepared tin and give it a couple of sharp taps on the worksurface to bring up any air bubbles. Bake for 30 minutes until the top is glossy and the mixture seems set if pressed gently. The cake should have shrunk away from the sides. If it hasn’t, simply run a knife around the rim to release it. Set aside in the tin to cool.
Shortly before serving, remove the collar and transfer the cake to a serving plate, leaving it on the base. Scatter over the almonds and dust with icing sugar or cocoa if you wish.
The cake is at its best eaten at room temperature on the day it is made while it is at its creamiest. Cover and chill if keeping any longer than this and remove from the fridge an hour before eating.
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