Chocolate mousse cake

Latest comments and suggestions

Results 1-20

• sheppy

  07 October 2008

  sheppy commented on this recipe

  That looks like the biggest melt in the middle cake ever.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jackie

  08 October 2008

  Jackie commented on this recipe

  It is a big help for we American cooks to have the recipes converted to ozs but could you also do that with fahrenheit for the oven and inches for the size of the cake pans? It would be very much appreciated.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Matrix

  08 October 2008

  Matrix commented on this recipe

  This looks wonderful and will try it sometime. I noticed that you haven't included the usual nutritional breakdown that often accompanies the recipe. I suspect the fat content of this scrumptious looking cake will be well off the map!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• eispie

  08 October 2008

  eispie commented on this recipe

  This looks scrumptious and naughty so I'll definitely be trying it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Leilz100

  09 October 2008

  Leilz100 commented on this recipe

  Very nice, lovely texture, and the taste! gorgeous!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Leilz100

  09 October 2008

  Leilz100 rated and commented on this recipe

  

  oops! forgot to rate!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Avril

  11 October 2008

  Avril rated and commented on this recipe

  

  Super chocoholic cake! I left out the biscuit as I have a wheat intolerance and it was fine. Not quite as deep obviously, so I gave it five minutes less time in the oven. Kept it for the next day for a dinner party and it cut beautifully. None left!!!! Speaks for itself I think!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cucina Italiana

  18 October 2008

  Cucina Italiana rated and commented on this recipe

  

  I first made this after it featured in the BBC Good Food magazine supplement back in April 2007 and several times since - each time it has gone down a storm and is equally good the next day (like a very fudgy brownie). I occasionally like to add chopped toasted hazlenuts too - yum! To answer 'Matrix' comment, the nutritional information (taken from the original booklet) per serving is 720 cal, 9g protein, 67g carb, 48g sat fat, 3g fibre, 52g sugar, 0.22g salt but this is not something to make if that is what you look at!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bubski

  27 December 2008

  bubski rated and commented on this recipe

  

  I have done this numerous times. It is SO easy to make. I don't always add the biscuits but then reduce cooking time by a few minutes. This is possibly my most requested dessert!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Indra Bliss

  12 February 2009

  Indra Bliss commented on this recipe

  looks great and tastes great.I t is great for we chocoholics.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lilytreefairy

  02 September 2009

  lilytreefairy rated and commented on this recipe

  

  WOW LOVE IT!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jen's recipe

  23 October 2009

  Jen's recipe rated and commented on this recipe

  

  Really delicious! I found it a little difficult to serve when warm and very soft. But easy to slice the next day when I thought it actually tasted better. Heaven!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frances46

  18 May 2010

  Frances46 rated and commented on this recipe

  

  I dont think Iv ever had such an amazing anything, you must make it because its sooo delicious and oozy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CloClo

  16 August 2010

  CloClo commented on this recipe

  isn't this actually a good food recipe? not a member recipe? surprised good food haven't noticed that.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EileenM

  21 September 2010

  EileenM rated and commented on this recipe

  

  yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shereen

  24 September 2010

  Shereen commented on this recipe

  A friend cooked this for us one day and it was WONDERFUL!!! She got it from a book at work and we had to wait a year before she told us the recipe. I love using dark orange chocolate which has bits of rind in etc.. It's mouth watering!! I did try it with chilli choc but none of us liked it. A couple of tips - make this the day before as it tastes a million times better after it's been left to chill overnight. You deffo need to line the tin, and make sure you leave it to cool in the tin (it's very gooey when warm and will just ooze if you cut it).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anna

  06 March 2011

  Anna rated and commented on this recipe

  

  I made this without the biscuit. It was so gooey & gorgeous. I will definitely be making it again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fatima

  08 October 2011

  Fatima rated and commented on this recipe

  

  Fabulous cake...works well as a pudding straight from the oven served with ice-cream, but tastes best the next day cold with a hot cuppa:)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bewareofchairs

  14 October 2011

  bewareofchairs rated and commented on this recipe

  

  Very tasty. I made it without the shortbread and came out wonderfully.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Johanna More

  14 November 2011

  Johanna More commented on this recipe

  well that's my chocolate monster hubby's birthday cake all sorted out.... he'll drool all over the table.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7945/

Your binder

Ingredients

• 350g/12oz dark chocolate (about 70% cocoa solids), broken into small pieces.
• 225g/8oz unsalted butter
• 5 eggs
• 300g/10oz golden caster sugar (caster sugar is just as good)
• 100g/4oz butter biscuits, or butter shortbread, broken into bitesize pieces
• TO SERVE
• 284ml carton double cream
• 225g/8oz of bluberries
• or
• homemade vanilla ice cream

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

plus 1/2 - 3/4 cooling time

Ingredients

• 350g/12oz dark chocolate (about 70% cocoa solids), broken into small pieces.
• 225g/8oz unsalted butter
• 5 eggs
• 300g/10oz golden caster sugar (caster sugar is just as good)
• 100g/4oz butter biscuits, or butter shortbread, broken into bitesize pieces
• TO SERVE
• 284ml carton double cream
• 225g/8oz of bluberries
• or
• homemade vanilla ice cream

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.