A great dinner party dessert

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Strangely enough my dinner party standby dessert is one tucked in to the back of a Rick Stein fish cookery book. His baked chocolate mousse cake is quickish to make and always goes down well.

First line a 20cm cake tin with greaseproof paper and preheat the oven to 160oC (I have a combination microwave oven that works perfectly for cakes as the turntable gives the most even distribution of heat that I have ever experienced). Then melt 150g of good dark chocolate and set aside to cool. Cream together 150g of unsalted butter with 150g of caster sugar, then one by one beat in 3 large egg yolks. When cool add the chocolate to this mixture. Finally, beat the 3 egg whites until they stand in soft peaks, then carefully so not to knock out the air mix the egg whites in to the chocolate mixture. Fill the lined cake tin with the mixture and then cook for 45 minutes to an hour until the top has formed a crust.

When cool dust with icing sugar and serve with extra thick double cream.

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