December 19, 2011

Baked Chocolate Mousse (aka flourless chocolate cake)

The first time i ever had this was about 10 years ago at a dinner party at a friend of ours - he impressed me by his baking skills and I had to steal the recipe. It soon became one of my favourite things to bake for birthdays, office colleagues and my own dinner parties.

The dark chocolate in it goes so well with the mascarpone and fruit compote / jam or fresh fruit. Sometimes I use double cream and fruit or jam instead of the mascarpone. The best combo though has to be passionfruit as the sharpness goes so well with the sweetness of the cheese and the dark chocolate. Oh yum!

Now although the name says it is a mousse, it is more like a cake - just really lovely and gooey inside (even more than a chewy brownie) I wouldn't suggest using the recipe to make cupcakes with though... Very rich but oh so very very good!

As I haven't made in a while I don't have pix but that is just another reason to make it this week! Horray!

Baked Chocolate Mousse with Passionfruit  (by James Martin)

For the Cake/Baked Mousse
300g dark chocolate (65% +)
150g unsalted butter
55g caster sugar
6large eggs (separated)

For the passionfruit mousse
255g mascarpone  (if you can't find then use 350ml double/whipping cream total & skip next ingredient)
55g double cream
3 tbsp icing sugar (or more to suit your sweet tooth) and depends on the type of fruit used
3 passion fruit (pulp of each)  or strawberry/raspberry/cherry jam (amount depends on your tastebuds - jam may only need 2tbsp or so) - whatever takes your fancy - you might just want whipped cream and fresh strawberries!

This is such a cinch to make - really
Preheat oven to 180C/350F and prepare a 20cm spring bottomed cake tin (with removable base)

Melt your chocolate in a ban marie or in a bowl over a pot of simmering water (make sure no water or steam gets into your chocolate). Once just melted take off heat - you don't want to overheat. Let cool down.

In a clean bowl, whisk your egg whites to stiff peaks (these will add the fluffiness to your cake) so get them good and whisked

In a separate bowl (you can use the same beaters without washing them after whisking the egg whites - less washing up always good!) whisk the egg yolks with the sugar until a very pale colour - they will start to thicken up and will look almost like cream (about 3-5minutes)

Take a bit of the egg yolk mixture (a tbsp will do) and mix into the melted chocolate. This will help to take down the temperature. Add all of the chocolate into the egg yolk mixture and mix well. Then carefully fold in the egg whites - ensure that you get all of the egg whites incorporated without taking out the air you put into them when whisking.

Pour into a cake tin and bake for about 20min. It will wobble a little bit when you take it out of the oven, that's ok - just watch that the top doesn't burn. If it wobbles too much leave in for a couple minutes longer.

Let cool completely within the tin. Remove and dust with icing sugar and or cocoa powder.

To make the Fruit mousse
Use a hand mixer or just a wooden spoon to beat all of the ingredients together until firm. Keep in fridge until ready. Serve on the side.
(if not using mascapone, whip the cream until just peaked (don't over whip or the texture will not be so nice). Then stir in fruit/jam to a quantity that suits your tastebuds.


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