Recipe: Sunken Chocolate Mousse Cake

The original recipe is from Bill Grangers book, Bill’s Open Kitchen.

The original recipe uses ground almonds, or almond meal instead of the hazelnuts.
You can also increase the almond meal and omit the flour if you want a gluten free cake.

Sunken Chocolate Mousse Cake

AuthorTaryne JakobiCategoryDessert, Cakes & Tarts

Yields1 Serving
 250 g good quality dark chocolate
 250 g butter
 6 eggs, separated
 115 g caster sugar
 3 tbsp cake flour, sifted
 25 g hazelnut meal, ground toasted hazelnuts
 1 tbsp orange zest
1

1. Preheat oven to 180oC. Line and grease a 23 cm spring form tin.
2. Melt butter and chocolate together; take care not to over heat. Allow to cool slightly
3. Beat egg yolks and sugar in a bowl until light and fluffy
4. Gradually add the melted chocolate to the sugar mixture, stir in the flour and almond meal.
5. Place egg whites in a clean bowl and whisk until stiff peaks form.
6. Using a large metal spoon, fold half the egg whites lightly through the batter until barely combined. Fold through the remaining egg white, again barely combining.
7. Pour mixture into prepared tin, and bake for30 - 35 minutes
8. The cake will still be wobbly and soft in the centre. DO NOT OVER COOK. Remove from the oven & set aside to cool completely in the tin.

To serve,
Remove from tin, cut into thin slices, dust with cocoa powder and icing sugar.
serve with a dollop of thick cream and strawberries, raspberries, or orange segments

Ingredients

 250 g good quality dark chocolate
 250 g butter
 6 eggs, separated
 115 g caster sugar
 3 tbsp cake flour, sifted
 25 g hazelnut meal, ground toasted hazelnuts
 1 tbsp orange zest

Directions

1

1. Preheat oven to 180oC. Line and grease a 23 cm spring form tin.
2. Melt butter and chocolate together; take care not to over heat. Allow to cool slightly
3. Beat egg yolks and sugar in a bowl until light and fluffy
4. Gradually add the melted chocolate to the sugar mixture, stir in the flour and almond meal.
5. Place egg whites in a clean bowl and whisk until stiff peaks form.
6. Using a large metal spoon, fold half the egg whites lightly through the batter until barely combined. Fold through the remaining egg white, again barely combining.
7. Pour mixture into prepared tin, and bake for30 - 35 minutes
8. The cake will still be wobbly and soft in the centre. DO NOT OVER COOK. Remove from the oven & set aside to cool completely in the tin.

To serve,
Remove from tin, cut into thin slices, dust with cocoa powder and icing sugar.
serve with a dollop of thick cream and strawberries, raspberries, or orange segments

Sunken Chocolate Mousse Cake

 

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