This is a delicious Decadent Chocolate Mousse Cake by our Free From Goddess, Rowie Dillon! Send your guests to epicurean heaven with this luxurious mousse-like cake that sets further on cooling.
Serves 10-12
340g dark chocolate (70% coca solids), chopped
225g unsalted butter, chopped
210g caster sugar
100ml water
5 eggs
250g raspberries
This is a delicious Decadent Chocolate Mousse Cake by our Free From Goddess, Rowie Dillon! Send your guests to epicurean heaven with this luxurious mousse-like cake that sets further on cooling.
Serves 10-12
Preheat the oven to 120°C. Grease and line a 20cm round cake tin.
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water).
Beat the eggs and 70g of the sugar in a bowl with electric beaters for 8 minutes, or until tripled in volume.
Combine the remaining sugar and the water in a saucepan over medium heat and stir until the sugar has dissolved. Pour into the melted chocolate and set aside to cool slightly. If the mixture goes lumpy, give it a stir.
Fold the chocolate mixture into the egg mixture and beat slowly until smooth. Pour into the prepared tin. Place a folded tea towel in a large roasting tin.
Place the cake tin on top and add enough water to reach three-quarters of the way up the side of the tin. Bake for 1 hour or until set – it should be bouncy and firm but still a little sticky. Cool in the water.
Gently turn out onto a serving plate when completely cool. Decorate the cake with raspberries and serve.