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Flourless chocolate mousse cake


Published on Thursday 22 October 2009 16:29

This week the Daily Cooks column brings you a rich and indulgent dessert.

Serves 6

INGREDIENTS:

• 50g unsalted butter, plus extra for greasing

• 100g pitted prunes, chopped

• 2 tbsp Cointreau or Grand Marnier

• 250g quality dark chocolate, broken into pieces

• 6 eggs, separated

• 4 tbsp caster sugar

• cocoa powder, for dusting

• 200g raspberries

For the icing:

• 200ml double cream

• 200g quality dark chocolate, broken into pieces

METHOD:

• Preheat the oven to 160C. Grease and line the base of a 20cm loose-based cake tin or springform tin with greaseproof paper.

• Put the prunes and liqueur in a small saucepan with 1 tbsp water and heat gently until bubbling around the edges. Remove from the heat.

• Put the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water and stir until melted.

• Whisk the egg yolks in a bowl with the sugar for 2 to 3 minutes until slightly thickened.

• Whisk the egg whites in a grease-free bowl until they hold their shape. Stir the melted chocolate mixture, the prunes and any unabsorbed liqueur into the yolk mixture. Immediately fold in a third of the whisked egg whites using a large metal spoon, then fold in the remainder.

• Scoop into the tin, spreading the mixture gently to the edges. Bake for 18 to 20 minutes or until the cake has risen and forms a soft crust. The cake should still feel wobbly underneath when the tin is shaken. Leave in the tin for 10 minutes to cool.

• For the icing heat the double cream until scalding, add chocolate pieces. Remove from the heat and stir gently until melted and smooth. Pour into a bowl and allow to cool in the refrigerator to thicken slightly.

• Carefully transfer the cake to a serving plate. Drizzle with the icing, dust with the cocoa powder and scatter with the raspberries.

Find all the recipes from ITV1's Daily Cooks Challenge at www.cooksforcooks.com.


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