Sunday, 9 June 2013

A little weekend baking.







At the weekend I turn into a bit of a feeder and baking is high up on my list.  Soups, pies and puddings are all needed! This chocolate mousse cake is very easy and tastes amazing. It's a shortbread base and a rich chocolate mousse topping. Best made the day before and so great for dinner part preparation.  Enjoy xx

Shortbread base

240g plain flour
90g caster sugar
170g unsalted butter cut into small cubes

Mousse topping

300g dark chocolate
150g unsalted butter
6 eggs, separated
55g caster sugar
Cocoa powder for dusting.

Preheat oven to 180 degrees c.

Grease a 20cm round springform tin and line with baking paper.

Base - whisk flour, sugar and butter then pat to form a ball and flatten into tin.  Prick with a fork all over and cook for 18-20 mins. Allow to cool completely.

Mousse - melt chocolate and butter in bowl over a pan of simmering water. Tip egg whites into large bowl and whist into stiff peaks.  Whisk yokes and sugar in another bowl until pale.  Add chocolate mix into yokes and then fold in whites gently. Pour into cake tin and cook for 15-20 mins.  Leave to cool completely.  Best kept in fridge and served next day.




 


 


 
 
 

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