Lockdown 3.0: Home Baking with Dark Chocolate - Baked Dark Chocolate Mousse Cake
I would actually describe my home baking style as a bit lazy, I love to bake and cook at home, but I’m definitely a fan of ‘throw it all in’ when it comes to baking cakes!
Now, this Mousse cake is the exception to that, it’s still simple and very quick to put together, but there are a few stages that create a bit more washing up! That aside, it is extremely worth those extra bowls.
I think it’s a kind of cross between a light flourless cake and a decadent dark chocolate mousse and makes a perfect adult dessert - great as a stay home Valentines treat ❤️ chocolatey, light and gluten free too!
- 200g of our dark chocolate chunks or buttons - Shop Here
- 175ml light olive oil
- 3 shots espresso
- 5 eggs, separated
- 75g caster sugar
- 8 cardamom pods (seeds removed and ground) optional - well worth adding though!
1. Melt the chocolate gently over a pan of simmering water, stir in the olive oil and allow to cool.
2. Add the espresso and cardamom (if using) to the chocolate/oil and stir to combine.
3. In a separate bowl, whisk the egg yolks and sugar until light and fluffy, then stir in the chocolate espresso mixture.
4. In another separate bowl (I did warn you about the numerous bowls!) whisk the egg white, until stiff.
5. Fold the egg whites into the chocolate mixture.
6. Pour the gorgeous, silky mixture into a 24cm tin, lined with baking paper or I like to use tin liners so there is no room for the batter to escape!
6. Bake for 15/20 minutes at 200. Don’t worry if the cake collapses in the centre, and don’t be tempted to over bake.
Allow to cool completely in the tin - I know, it’s so hard to resist!
Enjoy either on its own, dusted with cocoa powder or with a generous dollop of creme fraiche 😀.