Wednesday, January 4, 2012

A new look for a new year

I thought it was time for a bit of a change, so let me know what you think.

Hopefully, the text will be easier to read and I'll be able to have larger photographs...the old template wouldn't allow me to modify that function

Anyway, a change is as good as a holiday right?

Chocolate Mousse cake

This is a cake recipe that, by the looks of it, shouldn't work. But it does.

It's my chocolate mouse cake and it is rich and luscious and totally addictive...and best of all, it can be prepared in advance and frozen!

It's simple. So simple that if you can turn on your oven, work the microwave and open the door to the freezer then you can make this rich dessert.

These are the things you need

20cm round cake tin
450 grams dark chocolate
4 eggs
145 grams unsalted butter 
1 tablespoon caster sugar
1 tablespoon plain flour

First off, line the cake tin with baking paper or silver foil, (do not grease it) with enough hanging over so it can cover it later. Just note, this will not work out as well if you use a larger cake tin. A smaller one will be OK, but using a larger one means you'll end up with a rather flat and solid cake.

Preheat the oven to 180 degrees.

Melt the butter and chocolate together in a bowl in the microwave then let cool to room temperature. 
Using an electric mixer, beat together the eggs and sugar until pale and creamy and fluffy
Fold in the sifted flour, then the room temperature chocolate mixture
Pour into the lined cake tin and put in a 180 degree oven for 20 minutes until the top cracks and it's still a bit wobbly. Do not leave this in the oven thinking it's undercooked because it's wobbly. It's not.

Let it cool in the tin then cover it with the foil and put it in the freezer overnight

To serve the next day, take it out of the freezer at least an hour before serving, then invert it onto a plate, cover the top with berries and serve with cream or ice-cream. Or both!

Told you this was easy!