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Chocolate mousse cakes


You'll need

300 gm dark chocolate (68% cocoa solids) 50 gm milk chocolate (33% cocoa solids) 175 gm unsalted butter 8 eggs, separated 100 gm brown sugar 100 gm caster sugar 2 tsp vanilla extract To serve: raspberries, blackberries and cherries, halved

Method

  • 01
  • Preheat oven to 160C. Melt both chocolates and butter in a heatproof bowl placed over a saucepan of simmering water, then set aside to cool slightly.
  • 02
  • Whisk yolks, both sugars and vanilla in an electric mixer until pale and creamy (4-5 minutes). Stir into cooled chocolate.
  • 03
  • Whisk eggwhite until stiff peaks form, then fold gently into chocolate mixture. Spoon into eight, 200ml (9cm-diameter, 4cm-high) non-stick moulds coated lightly with melted butter and sugar until three-quarters full, then place in a roasting pan and fill with enough boiling water to come halfway up sides of moulds. Bake until cakes are risen and set (40-45 minutes). Cool on a wire rack. Do not refrigerate - the cakes need to be served the day they're made. Serve with raspberries, blackberries and cherries.

Note Christine Manfield uses Valrhona chocolate in this recipe.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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