Chocolate Mousse Cake

We used this recipe so often in cooking sessions. This chocolate cake is made without flour. Warm from the oven and still molten in the centre, this makes the perfect special treat. It’s most delicious served with some whipped cream.

Ingredients

·         450g (1lb) dark chocolate

·         115g (4oz) butter or vegan butter replacement, cut into pieces

·         6 free-range/organic eggs or equivalent egg replacement

·         115g (4oz) light brown sugar

·         1 tbsp pure vanilla extract

·         Freshly whipped cream or non-dairy replacement

·         Raspberries

Method

1.      Preheat the oven to 180 C/350 F/Gas Mark 4. Line a 20cm (8 in) round cake tin or a heart shaped tin (8 in) – preferably springform or with a loose base – with non-stick baking parchment.

2.      Break the chocolate into pieces and put into a heat-proof glass bowl with the butter or butter replacement. Set it over a pan of gently steaming water and leave to melt.

3.      Meanwhile, separate the eggs. Whisk the whites until stiff. Leave on one side while you whisk together the yolks and sugar until they’re thick and pale.

4.      Whisk the melted chocolate mixture in with the egg yolks, along with the vanilla extract, then carefully fold in the egg whites.

5.      Tip the mixture into the prepared tin and bake for 25 minutes until set but still wobbly in the centre. If you want a firmer centre, cook it for 5-10 minutes longer. Cool in the tin. Remove the paper carefully before serving.

6.      Serve with freshly whipped cream and some fresh raspberries.

Variations: Use ½ milk chocolate and ½ dark chocolate. Or add some spices like cardamom, chilli, cinnamon or ground cloves or/and a squeeze of orange juice.