It's the birthday season in this house. Lettice wanted chocolate cake, but not the "usual" one. So I made chocolate mousse cake, not quite following the recipe in Nigella's How to be a Domestic Goddess ... very rich and delicious, quick to put together. Tomorrow it's Eleanor's birthday, and she's ordered up a different chocolate cake - I'm just off to buy the ingredients.
Chocolate mousse cake
for a 23cm tin
350g dark chocolate
8 large eggs, separated
100g muscovado sugar
100g caster sugar
1 tbs vanilla extract
Grease the pan. Melt the chocolate and butter in a double boiler. Meanwhile, beat the egg yolks and sugar until it is pale and creamy. Stir in the vanilla and the coolish chocolate mixture. Whisk the egg whites until they are peaky, then fold in (best if you loosen the mixture first with one spoonful of white, but I don't always remember).
Pour the whole lot into your tin, then put the tin into a larger roasting pan. Put all this into the oven, then add hot water from the kettle so that you have an inch or two of water.
Bake for 50 minutes. The top should be dry, but the inside will still be gooey. Don't even think about removing this from the tin until it is completely cold. It will crack as it cools; if it looks too much, dust with icing sugar.
Homemade vanilla extract
Jennifer Paterson's adult chocolate cake
Nigella's fudge icing for chocolate cakes
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