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Chocolate mousse cake
Member recipes are not tested in the GoodFood kitchen.

Chocolate mousse cake

By chrissywantstobake (GoodFood Community)
A star rating of 4.5 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Plus 1/2 - 3/4 cooling time
  • Easy
  • Serves 8
wickedly indulgent will tempt all chocoholics!
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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

Method

  • STEP 1
    heat oven to 160C/fan 140/gas 3. Line and butter a 23cm springform tin. Put chocolate and butter in a pan and melt over a very low heat. Set aside. Using an electric whisk, beat the eggs with the sugar for about 5mins untill the mixture is thick, pale and doubled in volume.
  • STEP 2
    Pour the chocolate into the whisked egg mixture, then gently, but thoroughly, fold in. Add the broken biscuits, then gently fold again.
  • STEP 3
    Pour the mixture into the prepared tin, then bake for 40-45mins until just firm. Remove from the oven and allow to cool in the tin for about 1/2-3/4 hr. You can serve it while still warm and the centre is still melty and gooey, as in the picture, or you can chill it (up to a day ahead) and it will be firm and fudgy enough to cut into wedges. Serve with double cream and fresh blueberries or homemade ice cream.

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Overall rating

A star rating of 4.5 out of 5.12 ratings
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