Chocolate Mousse Cake - Photo in Gallery
This is to die for...... I did not have any milk chocolate so used white chocolate and used dark muscovado sugar..... Don't worry too much about getting foil paper smooth....
MethodPreheat the oven to 180°C and put the kettle on to boil. Line the inside of the springform with foil, making sure you press the foil well into the sides and bottom of the tin to make a smooth surface.
Melt chocolate and butter in a double boiler or microwave, let it cool.
In another bowl beat the egg yolks and sugars until pale and really thick, like mayo.
Stir in the vanilla and salt and then the cooled choc mixture.
Whisk the egg whites in a large bowl until soft peaks form then fold gently into the chocolate mixture.
Pour the cake batter into the foil-lined springform which you have placed in a large roasting tin.
Add the hot water from the kettle to come about half way up the sides of the tin and put into the oven.
Bake for 50 minutes to 1 hour.
The inside of the cake will be damp and mousse-like but the top should look cooked and dry.
Let it cool completely on a cooling rack before releasing from the tin.
Now (and don't rush it), peel the foil gently away from the sides, put on a pretty plate, dust with icing sugar and serve with whatever you like but berries would be great, possibly whipped cream.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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