Step-by-Step Cakes by DK Publishing

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Baked Chocolate Mousse

Classic, but very easy to make, even for a novice. Slice the moist, fragile

mousse with a sharp knife dipped in hot water, and wipe between cuts.

Method

1 Preheat the oven to 350°F (180°C). Line the

base of the pan with parchment paper. In a

heatproof bowl set over a pan of simmering

water, melt the butter and chocolate

together until smooth and glossy, stirring

now and again (make sure the base of the

bowl does not touch the water).

2 Remove from the pan and allow to cool

slightly, then stir in the sugar, followed by

the egg yolks, one at a time.

3 Put the egg whites in a mixing bowl with

the salt and whisk with an electric hand

whisk until soft peaks form. Gradually fold

into the chocolate mixture, then pour into

the cake pan and smooth the top.

4 Bake for 1 hour, or until the top is firm but

the middle still wobbles slightly when you

shake the pan. Leave to cool completely

in the pan. Remove the parchment paper.

Dust with cocoa powder or confectioner’s

sugar before serving.

BAKER’S TIP

To give a deliciously moist, almost gooey

finish to this recipe, be sure not to overcook

the cake. The center should be only just set

when it is taken out of the oven, and when

pressed gently with a finger it should hold

the impression and not spring back. Serve

with whipped cream.

Special equipment

9in (23cm) round springform cake pan

Ingredients

18 tbsp unsalted butter, cubed

12oz (350g) dark chocolate, broken into pieces

1½ cups light brown sugar

5 large eggs, at room temperature, separated

pinch of salt

cocoa powder or confectioner’s sugar, for dusting

SERVES

8–12

20

MINS

1

HOUR