Baked chocolate mousse
This is for all the requests I get for a gluten free cake. It’s fab with fennel or ground nutmeg or just leave it plain, but it must be eaten at room temperature and never put in the fridge as it firms up too much. It will rise and then fall after coming out of the oven, but don’t worry.
300 g dark bitter chocolate (minimum 60% cocoa fat)
150 g unsalted butter
6 eggs, separated
50 g caster sugar*
150 ml whipped double cream, to serve**
Pre-heat the oven to 180°C/350°F/Gas mark 4. Line the base and the side of a 20cm spring-bottomed cake tin with greaseproof paper.***
Melt the chocolate and butter in a metal**** bowl placed over a pan of simmering water.
Whisk the egg yolks with 2 tbsp of the sugar for 30 seconds. Stir in the melted chocolate and mix well.*****
Beat the egg-whites with the remaining sugar until very stiff, then quickly fold one-third of the whites into the chocolate mix******. Gently fold in the remainder and pour the mix into the cake tin.
Place on the middle shelf of the oven and bake for 20 minutes. Remove from the oven and allow to cool before serving.
Serve a wedge with a spoonful of whipped cream.
*caster sugar is gewoon heel fijne witte suiker
**double cream is room met 48% vet. Gebruik slagroom (is 30-35%) of een mengsel van 120 ml slagroom, 30 ml mascarpone (is 80%)
***ik vet de zijkant in en bestrooi ‘m met cacao. Eventueel kun je nog iets lekkers op de bodem leggen – plakjes peer ofzo.
****glazen kom is ook OK, plastic is minder handig.
*****warme choco superlangzaam erbij schenken, anders stollen de dooiers, brrr. Hard kloppen, dus. Ik klop de dooiers vantevoren ook wat langer, tot ze lichter van kleur worden. Pannenlikker gebruiken om te zorgen dat alle chocolade ook in de mousse terechtkomt.
******om te enveloperen heb je een platte tool nodig. Je schept de eiwitten horizontaal door het mengsel, NIET ROEREN!!! Beste tool: pannenlikker.