This chocolate mousse cake is just magical. If you’re looking for a heavenly dessert, here you go. This recipe is from one of Nigella’s earlier books ‘How to be a domestic goddess‘. It was Tina-Louise who introduced me to Nigella. In the very early stages of our friendship, Tina borrowed me her copy of this book, and well – I was hooked. I have since bought my own copy and it’s one of my favourite books for baking inspiration. This recipe is a firm favourite for both of us, I think you may like it too!
Nigella’s Chocolate Mousse Cake
Recipe from How to be a Domestic Goddess
- 300g best dark chocolate
- 50g best milk chocolate
- 175g unsalted butter
- 8 large eggs, separated
- 100g light muscovado sugar
- 100g caster sugar
- 1 tablespoon vanilla extract
- pinch of salt
You’ll also need:
- 23cm spring-form cake tin
- extra-strong tin foil
Preheat the oven to 180°C and put the kettle on to boil.
Line the inside of the spring-form with foil, making sure you press the foil well into the sides and bottom of the tin so that it forms a smooth surface. This will prevent water getting into the cake when it is cooked in its water bath.
Melt the chocolate and butter in a microwave or double boiler, and let it cool. In another bowl, beat the egg yolks and sugars until very thick and pale, as creamy as mayonnaise: the mixture should fall in ribbons when you lift up the whisk.
Stir in the vanilla and salt, and then the cooled chocolate mixture. Whisk the egg whites in a large bowl until soft peaks form, then lighten the chocolate mixture with a briskly beaten-in dollop of whites before gently folding the rest of them into it.
Pour the cake batter into the foil-lined spring-form, which you have placed in a large roasting tin. Add hot water from the recently boiled kettle to come up about 2.5cm up the sides of the cake tin and carefully put the roasting tin with its cargo into the oven.
Cook for 50 minutes – 1 hour. The inside of the cake will be damp and moussy, but the top should look cooked and dry. Let it cool completely on a cooling rack before releasing it from the tin. This calls for a little bit of patience, because you will need to peel the foil gently away from the sides. Just go slowly and remember that this is a very damp cake, and you won’t be able to prise it away from its foil-lined base – though it’s easy enough to tear off excess foil once you’ve set the cake on its plate. Dust with icing sugar if you want, and serve with créme fraîche and maybe some raspberries.
The Rudi-Rating (RR): This dish received a 10/10! It’s pure bliss and simply cannot be improved on. Enjoy!
Let me know what you think of this recipe on the comments below!