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Roz chocolate mousse cake article 080213
Chocolate Mousse Cake
Adapted from The Jocelyn Dimbleby Collection published by Sainsburys in 1978
I love the simplicity of this cake. Richly chocolatey, it’s easy too. I made this one in heart shaped tins which are widely available.
175g dark chocolate
2 tbsp hot water
5 large eggs, separated
175g caster sugar
Fruit, cream and icing sugar to fill and decorate to decorate
Preheat the oven to 190c/gas 4/350f.
Rub oil on the base of two sandwich tins and cut greaseproof paper to fit. No need to bring up the sides.
Whisk the egg yolks with the caster sugar until light and creamy.
Meanwhile melt the chocolate for 2 minutes on lowest setting of the microwave, or in a bowl over boiling water for a few minutes. Add the two tablespoons of hot water and mix well.
Pour into the egg yolks and whisk until combined.
Whisk the egg whites until stiff. Add a heaped tablespoon to the egg yolk and chocolate mixture to loosen it up, then add the rest in one go, mixing as lightly as possible with a metal spoon so all the egg white melds into the mixture.
Divide into the two sandwich tins, spreading so the mixture is even and reaches the sides.
Bake in the centre of the oven for 15 minutes. If there are light squeaking sounds when you press them with your finger, return to the oven for another minute or two.
Remove and allow to cool in the tins for at least half an hour when they will be easier to turn out. They keep well in the tins overnight. You can expect them to sink a little. They will still be light. Peel off the greaseproof paper, setting one on top of the other filled with your choice of fruit filling and cream.
If using round or square tins, create the heart shape with cream icing or small chocolates. Improvise! If filling with fruit, place some more on top of the cake with streaks or blobs of cream as you fancy. Tiny chocolate hearts look cute too. The cake is also good with a simple chocolate icing which is on this blog. See our video of the cake being made at youtu.be/RkyQ8qad-CY.
Dust with icing sugar shaken through a sieve to finish, or use a potato peeler to make curls of chocolate.