This cake is perfect for any occasion. Technically it's not a traditional mousse cake, but the smooth and creamy texture is convincing! There is no flour in this and contains very little sugar. So, pretty healthy for a moist chocolate cake, right? It looks small once you remove it from its baking tin but trust me, it's so rich that you will only cope with a small slice. This can feed up to 20 people if eaten conservatively, and it pairs beautifully with fresh strawberries.
300g dark chocolate (70% or 85% cocoa)
125 unsalted butter
1/2 tsp ground sea salt
20g ground almonds
80g castor sugar
1 shot of expresso or 1 tsp instant coffee dissolved in 1 tbsp hot water
1. Preheat oven to 175 degrees Celcius. Grease a 22cm cake tin and line the base with baking paper.
2. Place the chocolate, butter and salt in a double boiler and melt. Stir until combined.
3. Remove from heat and add ground almonds. Stir into mixture.
4. In a seperate bowl, beat cstor sugar and eggs until pale and fluffy. Add the coffee and beat until just combined.
5. Gently fold chcoolate mixture into the egg mixture until everything is just combined. Do not overwork batter.
6. Pour into cake tin and bake for 25 minutes. The top should be set but the center should still be moist.
7. Remove from the oven and allow to cool. Drizzle with ganache* or a dusting of cocoa powder.
*Find ganache recipe with chocolate fudge brownies.
***Chefs tips: This cake can be made a day or two in advance. Store in refrigerator and remove an hour before serving.
Pairs beautifully with fresh berries and leftover macarons/ meringues.