It was my birthday last week. Yep, I turned the ripe old age of 24! (I can hear some of you scoffing from here…). I find myself having to do all sorts of adult things like organising my tax return, freaking out about never being able to afford a house in Sydney and watching my school mates get engaged and have babies! But am I too old for cake? Never! This year I couldn't decide what type I wanted so I extended my birthday out to two weeks (the mature decision) and had lemon meringue pie one week and this dark chocolate mousse cake the next. Mmm…
This recipe was adapted from an Eating Well recipe for chocolate decadence cake, and decadent it certainly is! Yet it's light enough that it doesn't feel heaving and rich enough that a small piece satisfies- winner! Certainly still a sometimes cake which I reserve for celebrations, but a healthier version nonetheless.
Dark chocolate mousse cake
1 1/3C good quality 70% dark chocolate, finely chopped (I used 200g Lindt 70%)
1/3 C cocoa powder plus 1 Tbsp extra
2 Tbsp plain flour
¼ C plus ¼ C castor sugar, separated
1 C skim milk
1 tsp vanilla extract
2 large eggs, separated, plus 1 extra egg white
- Preheat oven to 180°C and line the bottom and sides of a 20cm cake tin with baking paper.
- Place chocolate and cocoa powder in a large bowl.
- Combine flour and ¼ C sugar in a small saucepan. Whisk in just enough milk to form a smooth paste. Mix in remaining milk.
- Cook milk and flour mixture over medium heat, stirring constantly to prevent burning until the mixture begins to bubble. Boil gently for 2-2.5 minutes until the mixture gets very thick and then thins just slightly as the starch cooks.
- Stir the hot milk and flour mixture into the chocolate and cocoa until chocolate is completely melted and mixture is smooth, thick batter.
- Stir in the 2 egg yolks and vanilla.
- In a separate bowl, beat egg whites with electric beaters until soft peaks form. Gradually add the remaining ¼ C of sugar, beating until peaks become stiff.
- Gently fold a quarter of the egg whites into the chocolate mixture. Gradually add remaining egg whites, gently folding until no white streaks remain but batter is still light and airy.
- Pour batter into the cake tin and place tin in a larger, deep baking tray. Pour boiling water into the tray until water comes a third to halfway up the side of the cake tin.
- Bake for 20-25 minutes or until the cake springs back when gently pressed.
- Remove from oven, and cool completely in tin on a wire rack. Cover with glad wrap and refrigerate overnight.
- Remove cake from tin and cut into 12 slices using a large knife, dipped into a glass of hot water between cuts (as cake will stick). Dust with extra tablespoon of cocoa powder and serve with strawberries if desired. Keep refrigerated.
Makes 12 slices