See Also: Chocolate mousse cake(recipes)
Chocolate mousse cake with raspberry sauce(recipes)
Raspberry mousse cake(recipes)
Chocolate Bundt Cake with White Chocolate Glaze(recipes)
Strawberries and Cream Mousse Cake(recipes)
Chocolate Mousse(recipes)
Chocolate Mousse Pie(recipes)
Chocolate heart cake with chocolate glaze(recipes)
Chocolate Raspberry Mousse Pie(recipes)
White Chocolate Mousse(recipes)

Chocolate mousse cake (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



300g/10½oz dark chocolate50g/2¼oz milk chocolate125g/4oz unsalted butter8 large eggs, separated100g/3½oz light muscovado sugar100g/3½oz caster sugar1 tbsp vanilla essencepinch salt120ml/4fl oz Camparismall tub of crème fraîche1 tbsp double cream



Method



1. Melt the chocolate and butter. Allow to cool a little.2. Beat the egg yolks and sugar until very thick, stir in the vanilla essence and salt. Add the melted chocolate and butter.3. Whisk the egg whites and fold in.4. Place the mix in a 23cm/9in tin lined twice with foil. Cook in a roasting tin with ½cm/¼in boiling water at 180C/350F/Gas 4 for 50 minutes to 1 hour. It will be cracked and roasted on top and soggy in the middle. The cake will cook further once it is out of the oven5. For the sauce: add about a tablespoon of water to the Campari then reduce to a thick syrup, this takes 5-10 minutes. Pour a very small amount around a slice of cake.6. Serve with crème fraîche into which 15-30ml/1-2 tbsp of double cream has been folded.







Other ways:








Serves 6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



300g/10½oz dark chocolate150g/5oz unsalted butter55g/2oz caster sugar6 eggs, separateda little extra butter, to grease the tinTo finish:icing sugarcocoa powder



Method



1. Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in springform cake tin with a removable base. 2. Melt the chocolate and butter in a bowl over simmering water.3. Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale. 4. Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.5. Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.