A decadently rich dark chocolate mousse cake.
1. Preheat oven to 120C/ 250F/Gas mark ½.
2. Place chocolate and butter in a bowl and place bowl on top of a saucepan of boiling water, being careful not to get any water into the mixture as the chocolate will seize. Once melted, remove from the heat and allow to cool.
3. Combine eggs and sugar in a bowl and beat with an electric beater for 3-5 minutes until light and creamy. Carefully fold the cooled chocolate mixture into the egg mixture and stir until well combined.
4. Grease and line a round 22cm (9inch) springform pan and then line the outside of the springform pan with foil.
5. Pour the chocolate mixture into the pan and then place it in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake for 50 minutes and then turn off the oven and leave to cool completely in the oven. Lightly dust the top with cocoa and serve the cake with a rather generous blob of crème fraîche.
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Really yummy…but oh so rich! definitely the creme fraiche is in order with this one to temper the richness of the chocolate….i might have to make this again now.
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17 Comments
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feetofclay1678 on 3.3.2010
Soooo rich! this is a cake that small portions are in order! the creme fraiche with the cake…superb!
nkrumm on 9.29.2009
REVISED REVIEW (from 9/27/2009): After letting the remains sit in the fridge overnight, some of the moisture was drawn out and it was MUCH better. I think it being fully cooked is the best way to go, but letting it really chill and dehydrate a bit saved (we didn’t even bother with individual plates – just ate right off the bottom of the springform pan). I think I’ll give this recipe another try!
nkrumm on 9.27.2009
I was looking forward to making this as it was “my turn” to do Sunday dessert. My “bath” pan wasn’t quite deep enough, which may have affected the results = uncooked in middle (consistency of frosting) while firm on the outside. A way to test doneness at 50 minutes may have been helpful. Taste was good, texture completely wrong. My husband’s ahead in the count in winners. Sad
By the by, it’s 12 oz of chocolate (I used Scharffenberger dark chocolate), 1/2 lb. butter (1 stick), and you’ll just have to weigh out the sugar (a kitchen scale helps).
swtp on 9.7.2009
Sounds good but I don’t have a clue as to the measurements.
Gourmet Goddess on 9.6.2009
ms gourmet , the cake was yummy and sinfully delicious -easy to make and a must for chocaholics.