Chocolate Mousse Cake
This decadent chocolate biscuit cake is a delightful treat that strikes the perfect balance between indulgent and comforting. Rich dark chocolate and butter come together to create a luscious base filled with buttery biscuit pieces that add delightful texture to every bite. Whether served warm, with a gooey center, or chilled to a fudgy perfection, this dessert is a sure crowd-pleaser. Top it off with a dollop of double cream and a handful of fresh blueberries or a scoop of homemade vanilla ice cream for an extra touch of luxury.
— Constant Cookbook
Ingredients
- 350g/12oz dark chocolate (about 70% cocoa solids), broken into small pieces.
- 225g/8oz unsalted butter
- 5 eggs
- 300g/10oz golden caster sugar (caster sugar is just as good)
- 100g/4oz butter biscuits, or butter shortbread, broken into bitesize pieces
- TO SERVE
- 284ml carton double cream
- 225g/8oz of bluberries
- or
- homemade vanilla ice cream
Instructions
- heat oven to 160C/fan 140/gas 3. Line and butter a 23cm springform tin. Put chocolate and butter in a pan and melt over a very low heat. Set aside. Using an electric whisk, beat the eggs with the sugar for about 5mins untill the mixture is thick, pale and doubled in volume.
- Pour the chocolate into the whisked egg mixture, then gently, but thoroughly, fold in. Add the broken biscuits, then gently fold again.
- Pour the mixture into the prepared tin, then bake for 40-45mins until just firm. Remove from the oven and allow to cool in the tin for about 1/2-3/4 hr. You can serve it while still warm and the centre is still melty and gooey, as in the picture, or you can chill it (up to a day ahead) and it will be firm and fudgy enough to cut into wedges. Serve with double cream and fresh blueberries or homemade ice cream.
Yield
Serves 8
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