Hi all. What recipes do you have for this type of thing. I don't want a cheesecake. TIA
davidt4,
Mar 27, 12:05am
Here is the Ottolenghi chocolate mousse cake.I haven't made this but have eaten it and it was fabulous.
Chocolate Mousse Cake (Ottolenghi)
serves 6 - 8
240g butter, cut into small cubes 265g 52% chocolate cut in small pieces 95g 70% chocolate, cut in small pieces 290g light muscovade sugar 4 tab water 5 eggs, separated pinch of salt cocoa powder for dusting
Heat oven to 170C.Line a 20 cm cake tin.
Place butter and both chocolates in large heatproof bowl that will accommodate the entire mixture.Put the sugar and water in a small pan and place over medium heat to reach a boil.Stir occasionally.Pour into chocolate bowl and stir well until everything is melted and runny.
Stir in egg yolks one at a time, set aside to reach room temperature.
Whisk egg whites and salt to a firm moist foam, fold into the chocolate in three parts.
Pour two thirds of the batter into tin and level.Bake about 40 min or until a skewer comes out clean.Remove from oven and cool completely.
If top is uneven flatten with a palette knife.Pour remaining cake batter in and level.Bake 20 - 25 minutes until set but skewer comes out with moist crumbs.Cool completely.
Dust with cocoa powder to serve.Will keep at room temp. 4 days.
Variation:cook the whole cake at once.
bisloy,
Mar 27, 12:09am
So, this makes a proper cake with 'icing' for want of a better word!
davidt4,
Mar 27, 12:15am
It's a two layered cake with a softer layer on top.
bisloy,
Mar 27, 12:16am
Very interesting. Do you think I could get away with just using one type of good quality cooking chocolate!
fourz,
Mar 27, 10:49am
Make a really good mud cake recipe up something and then make homemade chocolate mousse or the sachet type and spread on top.Place in fridge for a few hours.I used to make this on a regular basis but haven't done it for years but that is all I did and it was just beautiful.Either a mud cake recipe or a really good chocolate cake recipe will do.
bisloy,
Mar 27, 11:40pm
I could do that foruz and put chocolate fingers around the outside. That was sort of what I was aiming for - a base with mousse filling and choc fingers around the outside. I like both ideas - I may have to make both!
davidt4,
Mar 28, 1:30am
I think it might be better to stick to the the recipe.This kind of dessert can be temperamental, and its author does not tend to over-complicate things.I'm sure if the two kinds of chocolate were not necessary he wouldn't have specified them.
bisloy,
Mar 28, 1:44am
Thanks davidt4. Will let you know how I get on!
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