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Chocolate Mousse Cake 13 February, 2006

Posted by monopod in Food.

Him has given this one his seal of approval. Very rich though and must be eaten in limited portions.

Chocolate Mousse Cake

3 x 100g bars Green & Black’s dark 70% chocolate
275g caster sugar
165g unsalted butter
Pinch of sea salt
5 large free range eggs
Icing sugar
1 tablespoon ground almonds plus extra for dusting the tin

Quote from the Green and Black’s website:

“This rich, dense chocolate cake is incredibly easy to make but will always impress. It can be served with whipped cream, crème fraîche, Green & Black’s Organic Vanilla ice cream or simply on its own sliced into small fingers with coffee. It can also be made with Green & Black’s Dark, Milk, White and Maya chocolates either on their own or in a combination. If it is made the day before and then chilled over night it becomes even more dense, fudgey and wicked. The lack of flour in the recipe also makes it suitable for coeliacs.”

Preparation time: 10 minutes.
Cooking time: 35-45 minutes.
Use: 20cm or 23cm (8in or 9in) cake tin with removable base or similar-sized tart tin
Serves: 10

1) Preheat the oven to 180°C/350°F/Gas Mark 4.
2) Butter and dust a cake tin with a removable base.
3) Put the first 4 ingredients in a bowl over barely simmering water and allow to melt.
4) Whisk the eggs with the ground almonds and then fold into the chocolate mixture with a spatula off the heat.
5) Pour into the cake tin and bake for between 35 and 40 minutes.
6) Allow to cool, and dust with icing sugar.

I only had 150g of 72% dark cooking chocolate so made do with that and adjusted the other amounts accordingly. Didn’t have any almonds either. Then dispensed with the icing sugar and promptly forgot the sea salt. And you have to line the cake tin with baking paper rather than just oiling it, otherwise you have to eat it from the cake base because it certainly won’t do you the favour of coming off without brute force (this bit of course could just be me, combined with the fact that I didn’t have any ground almonds).

But the point is, it still turned out pretty darn good. It looked like roadkill, partially because due to the reduced volume of ingredients it ended up like a pancake, but it still tasted divine.

It’s a flaming pity I’m not allowed to eat chocolate. Gah.



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