Saturday, February 1, 2014

Rachel's Chocolate Mousse Cake



I ADORE this recipe from Rachel Allens's Easy Meals book. She says in the book that you have to make it to believe it and I 100% agree. For a cake that simple to make, it really has the WOW factor for a dinner party. There are hardly any ingredients and its made start to finish in 30 minutes. What more could you ask for. 



This cake has the added appeal of being gluten free. I'm often asked to cater for girls who need a gluten free diet at my Fancy Pants Tea Parties, and I'm totally confident that this cake delivers that little something special. You don't have to follow a gluten free diet to enjoy this cake, it vanishes in what seems like seconds. 




This is not my recipe, but its so delicious and impressive and most importantly, easy; I just had to share it with you!!! I highly recommend Rachel Allen's Easy Meals book, fantastic recipes for everyday life, with some great recipes that have a little pizzazz! The only thing I did differently is topped the cocoa powder with a little icing sugar and pimped it up with some pomegranate seeds, to make it really girlie.



Ingredients
  • 300 g dark chocolate, broken into pieces, or dark chocolate drops
  • 150 g butter
  • 5 eggs
  • 50 g caster sugar
  • cocoa powder, for dusting
  • 20cm (8in) diameter spring-form/loose bottomed cake tin
Method
  1. Preheat the oven to 180°C (350°F/Gas 4). Line the base of the cake tin with a disc of baking parchment and grease the sides with butter.
  2. Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and set aside.
  3. Place the eggs and sugar in a separate bowl and, using a hand-held electric beater or electric mixer, whisk for 7–10 minutes or until the mixture forms a light, pale mousse.
  4. Fold the chocolate mixture into the eggs until fully combined, then pour into the prepared tin and bake for 20–22 minutes or until the cake is almost set. Allow to cool down completely in the tin before removing, then dust with cocoa powder and cut into slices to serve.

2 comments:

belle said...

Looks delicious! And I bet it was pleasingly squidgy inside.. I've just found your blog looking for low fat fig flapjacks (which I've now found here, thank you!) I love your style of cooking and writing. Look forward to browsing through further here and trying out some new recipes.

Serenacronin said...

It's delicious, Rachel Allen recipes are always spot on. Thanks for the lovely comment

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