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Are you a fan of chocolate desserts? Any chocolate lover will go crazy for this delicious chocolate mousse cake recipe consists of a flourless chocolate cake and a mousse layer that is made using whipped egg whites, rather than heavy cream. Moist, rich, decadent - this delicious dark chocolate mousse cake is a classic Raymond Blanc dessert!
Recipe taken from Simply Raymond: Recipes from Home by Raymond Blanc (£25, Headline Home) Photography: Chris TerryPreheat the oven to 170°C/Fan 150°C /Gas 3½.
Begin by making the cake layer in a cake tin (preferably a 9-inch springform pan). Cut a circle of parchment paper to cover the tin's base, and lightly butter the paper on both sides.
Separate the eggs – yolks in one bowl, whites in a medium bowl. Whisk the egg whites on medium-high speed until stiff peaks form, adding the granulated sugar little by little.
Take a third of the whisked egg whites and whisk them into the egg yolks with an electric mixer on a medium speed. Once incorporated, gently fold in the remaining whisked whites with a rubber spatula. Now sift and fold in the cocoa powder.
Pour the bittersweet chocolate mixture into the prepared cake tin and spread it evenly with a rubber spatula or palette knife. Bake for 18–20 mins, until a skewer inserted into the middle comes out clean. Allow the sponge to cool before removing from tin. Leave to cool on a wire rack.
Clean the cake tin. Carefully remove the paper from the base of the sponge. Now put the cooled sponge back in the ring, ready to have the chocolate mousse mixture poured over it.
Once your dark chocolate cake is cool, make your creamy chocolate mousse. Chop the chocolate into bite-sized pieces and melt them in a large heatproof bowl in a medium saucepan of gently simmering water (this is known as a double boiler). The melted chocolate should be hot to the touch to ensure it is well incorporated in the next stage.
Sift the cocoa powder mixture into a separate bowl and whisk it with the egg yolk and hot water. Pour this onto the melted chocolate but do not mix.
Next, whisk the egg whites and sugar to medium peaks. Briskly whisk about a third of the whisked egg whites into the melted chocolate, and then fold in the remaining egg whites.
Pour the semisweet chocolate mixture onto the chocolate sponge in the ring. Transfer the chocolate mousse cake to the fridge to set for at least 3 hours.
To remove the flourless chocolate mousse cake, heat a sharp knife (or a palette knife) in a bowl of hot water, wipe it with a clean tea towel, and then slide it around the inside of the tin.
Before serving, decorate with a dusting of cocoa, a sprinkling of chocolate shavings and chopped toasted pistachios or almonds, if using.
Store for up to 3 days in an airtight container.
Preheat the oven to 170°C/Fan 150°C /Gas 3½.
Begin by making the cake layer in a cake tin (preferably a 9-inch springform pan). Cut a circle of parchment paper to cover the tin's base, and lightly butter the paper on both sides.
Separate the eggs – yolks in one bowl, whites in a medium bowl. Whisk the egg whites on medium-high speed until stiff peaks form, adding the granulated sugar little by little.
Take a third of the whisked egg whites and whisk them into the egg yolks with an electric mixer on a medium speed. Once incorporated, gently fold in the remaining whisked whites with a rubber spatula. Now sift and fold in the cocoa powder.
Pour the bittersweet chocolate mixture into the prepared cake tin and spread it evenly with a rubber spatula or palette knife. Bake for 18–20 mins, until a skewer inserted into the middle comes out clean. Allow the sponge to cool before removing from tin. Leave to cool on a wire rack.
Clean the cake tin. Carefully remove the paper from the base of the sponge. Now put the cooled sponge back in the ring, ready to have the chocolate mousse mixture poured over it.
Once your dark chocolate cake is cool, make your creamy chocolate mousse. Chop the chocolate into bite-sized pieces and melt them in a large heatproof bowl in a medium saucepan of gently simmering water (this is known as a double boiler). The melted chocolate should be hot to the touch to ensure it is well incorporated in the next stage.
Sift the cocoa powder mixture into a separate bowl and whisk it with the egg yolk and hot water. Pour this onto the melted chocolate but do not mix.
Next, whisk the egg whites and sugar to medium peaks. Briskly whisk about a third of the whisked egg whites into the melted chocolate, and then fold in the remaining egg whites.
Pour the semisweet chocolate mixture onto the chocolate sponge in the ring. Transfer the chocolate mousse cake to the fridge to set for at least 3 hours.
To remove the flourless chocolate mousse cake, heat a sharp knife (or a palette knife) in a bowl of hot water, wipe it with a clean tea towel, and then slide it around the inside of the tin.
Before serving, decorate with a dusting of cocoa, a sprinkling of chocolate shavings and chopped toasted pistachios or almonds, if using.
Store for up to 3 days in an airtight container.
15 minutes
Serves 18-22 scones
