Favourite flourless mousse cake - 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 Favourite flourless mousse cake By You Magazine - April 21, 2019 This chocolate flourless mousse cake uses just four basic ingredients and turns them into something magic – a fluffy yet rich dessert that’s perfect for entertaining. Chris Alack MAKES 1 X 20CM CAKE 250g unsalted butter, diced, plus extra for the tin 250g dark chocolate (about 50 per cent cocoa) 6 medium eggs, separated 120g golden caster sugar FOR THE GLAZE 150g dark chocolate (about 50 per cent cocoa) broken into pieces 4 tbsp cooled strong black coffee 1. Preheat the oven to 180C/160Cfan/gas 4 and butter a 20cm loose-bottomed cake tin 7cm–9cm deep. Gently melt the butter and chocolate in a bowl set over a pan containing a little simmering water, stirring occasionally. 2. Meanwhile, whisk the egg yolks with half the sugar in a large bowl for several minutes until pale, thick and creamy (you can do this in a processor and then transfer the mixture to a large bowl). Fold in the melted chocolate mixture. 3. In a separate clean bowl, whisk the egg whites until stiff. Gradually whisk in the remaining sugar in three goes, whisking for about 20 seconds with each addition until stiff and glossy. Fold this into the chocolatey egg mixture in two goes and transfer to the tin. 4. Bake for 1 hour until a skewer inserted at the centre comes out clean or with just a few crumbs clinging to it. Run a knife around the edge and leave to cool in the tin before removing the collar. The cake will collapse in the centre to give a rustic-looking crater surrounded by craggy peaks. 4. For the glaze, melt the chocolate as above. Whisk in the coffee until smooth and shiny. Drizzle the glaze over and around the edges, allowing it to trickle down the sides. Set aside in a cool place overnight. The cake is also good eaten chilled. DECO TIP When ready to serve, grate over some dark chocolate and finish with decorations of your choice (we used speckled mini chocolate eggs and flower Sprinkletti). Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. 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 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 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