Cheese and chocolate…
I know that this is a nature blog, but tonight I can’t resist showing you what I’m eating…
lovefromitaly you asked for the recipe – here it is. It’s a Nigella Lawson recipe from her ‘How to be a domestic goddess’ book:
Chocolate Mousse Cake
300g good dark chocolate
50g milk chocolate
175g unsalted butter
8 eggs, separated
100g golden muscovado sugar
100g caster sugar
tablespoon vanilla extract
Line a 23 inch springiform tin with strong tin foil, pushing it as flat as possible around the sides.
Pre-heat the oven to 180°C/gas mark 4. Heat a large roasting tin, big enough to stand the cake tin in. Boil a kettle of water – you are going to stand the cake tin in the roasting dish and pour hot water around it to a depth of about 2½cm.
Melt the chocolate and butter together in a bowl over a saucepan of simmering water. Leave to cool.
Beat the egg yolks together with the sugars until the mixture is pale, thick and creamy. It should look like mayonnaise and flow from the mixer blades like ribbons. In a separate bowl, whisk the egg whites until they stand in soft peaks.
Add the vanilla, salt, butter and chocolate to the egg and sugar mixture. Add a dollop of the egg whites and beat vigorously to lighten the mixture, then gently fold in the rest of the egg whites.
Pour the mixture into the foil-lined cake tin and stand it in the roasting dish. Pour the recently boiled water into the roasting dish, to come 2½cm up the sides of the cake tin. Bake for 50 – 60 minutes. It should be cooked on top but still gooey and moussey inside.
Alternatively, you can not cook it at all – just make the cake as above and then refrigerate.
And then after that… is this…