Tuesday, March 19, 2013

Flour-less chocolate cake

The mousse is loose!

Yesterday, for the first time, I baked flour-less chocolate cake, or as some people call it, chocolate mousse cake.  The baking forms used measure about 12 cm or approximately 4.5 inches in diameter.

Ingredients:

300 grams dark chocolate
150 grams unsalted butter
55 grams caster sugar
50 grams granulated sugar
6 eggs separated
1 tsp vanilla paste

My prep. was as follows:

Melt both the chocolate and the butter in a double boiler, then remove from heat.
In a separate boil combine 6 egg yolks, the sugar and the vanilla paste, then add the mixture to the melted chocolate and butter.  Stir until combined.

Beat the egg whites with a pinch of salt until stiff peaks form.  *Gradually fold egg whites into the chocolate mixture, taking care that the mixture remains light and airy.

Pour mixture into buttered spring forms and bake at 160C for 30-40 minutes.

For an airier, slightly more moist mousse-like center, cover the base of the forms with aluminum foil and bake in shallow pans filled half way with water.

Three were baked in a 'water bath' and one was not.  The difference between them was almost  imperceptible.


*I probably should have 'lightened' the base batter by whipping into it a small portion of egg whites before folding in the remainder.  However, I forgot to do so, and the mousse would seem to be no worse for the wear.

5 comments:

  1. Replies
    1. This comment has been removed by the author.

      Delete
    2. No matter :D
      I can imagine the air bubbles just popping in the mouth from all its fluffiness.

      Delete

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