Jo Pratt's chocolate meringue mousse cake recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt’ s chocolate meringue mousse cake By You Magazine - August 30, 2020 This chocolate meringue mousse cake can be made a few hours in advance or even the night before. It gets more dense with time but leftovers can still be enjoyed a couple of days later. Malou Burger TIME TAKEN: 1 HOUR SERVES 10-12 150g dark chocolate (about 70% cocoa solids), broken into pieces 150g butter pinch of flaked sea salt 4 eggs, separated 150g caster sugar 2 tsp vanilla bean paste TO SERVE 1 tbsp cocoa powder, to dust fresh seasonal berries crème fraîche or whipped cream 1. Preheat the oven to 160C/140C fan/gas 3. Grease and line a 20cm springform or loose-bottom cake in. 2. Melt the chocolate, butter and salt together in a bowl set over a pan of gently simmering water, or gently melt in the microwave in 10-second bursts. Set aside to cool slightly. 3. Whisk the egg yolks with 100g of the sugar and the vanilla paste until thick, pale and fluffy. 4. In a separate bowl, whisk the egg whites to stiff peaks then add the remaining sugar, a tablespoon at a time, whisking thoroughly between each addition until you have a thick and glossy mixture that holds itself in stiff peaks. 5. Pour the chocolate and butter mixture into the whisked egg yolks and gently mix together with a spatula. 6. Gradually fold in the egg whites using a metal spoon, taking care not to knock out all the air. Once all of the egg white has completely mixed in, spoon the mixture into your prepared cake tin. 7. Bake for 35 minutes until lightly crisp on top but slightly wobbly when you give the pan a little tap. Leave the cake to cool completely in the tin before carefully removing and transferring to a plate. 8. Dust with the cocoa powder and serve cut into slices with fresh berries and some crème fraîche or whipped cream (generously flavoured with orange liqueur is my personal favourite). FLEXIBLE Upgrade Add 1 tablespoon brandy, rum, coconut or orange liqueur to the melted chocolate and butter. Flavour swap Fold through 100g finely chopped roasted hazelnuts before transferring to the tin. Now buy the book with £6 off Our recipes are from The Flexible Family Cookbook by Jo Pratt, which is published by Frances Lincoln, price £20. To order a copy for £14 until 13 September go to whsmith.co.uk and enter the code YOUFLEX at the checkout. Book number: 9780711251687. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved