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French chocolate mousse cake
- Annie Mae Herring
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Serves 6 - 8
Easy
Prep: 15 mins
Cook: 40 mins
plus cooling and macerating
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An airy and rich gâteau with a delicate set edge and tender, almost mousse-like centre
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Try Annie Mae Herring's French chocolate mousse cake, then discover our chocolate mousse, vegan chocolate mousse, white chocolate mousse, avocado chocolate mousse, ultimate chocolate fudge cake, moist chocolate cake and chocolate brownies.
Made without flour it relies on whisked eggs, good-quality dark chocolate, butter, cocoa, brown sugar and salt for its texture. Served warm with balsamic strawberries and a generous spoonful of crème fraîche, it’s the sort of dessert made for sharing, passing plates and second helpings without asking.
French chocolate mousse cake recipe
Ingredients
Nutrition
-
180g salted butter
plus extra for the tin
-
50g cocoa powder
plus extra for dusting
-
220g dark chocolate (at least 60-70% cocoa solids)
-
160g soft brown sugar
-
4 eggs
-
½ tsp sea salt flakes
-
crème fraîche
to serve
STRAWBERRIES
-
300g strawberries
hulled and sliced
-
2-3 tbsp caster sugar
-
2 tbsp good-quality balsamic vinegar
Nutrition: per serving (8)
- kcal504
- fat35g
- saturates20g
- carbs38g
- sugars34g
- fibre5g
- protein8g
- salt0.8g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Generously butter a 23cm springform tin and dust with cocoa. Gently melt together the butter and chocolate in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water (or do this in short bursts in the microwave). Leave to cool for 5 mins.
-
step 2
Whisk together the sugar, eggs and salt in a large bowl using an electric whisk until thick, pale and mousse-like. Or do this in a stand mixer – it should take 5-6 mins on medium speed.
-
step 3
Stir the cocoa into the chocolate until smooth, then gently fold this into the eggs, keeping in as much air as possible. Pour the batter into the tin and gently level the surface with a spatula.
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step 4
Bake for 35-38 mins or until the edges are set and lightly risen, and the centre is soft with a slight wobble. Rest for 15 mins – the outside will settle while the middle will stay mousse-like.
-
step 5
Toss the strawberries with the sugar and balsamic, and leave to macerate for 10 mins until glossy and syrupy.
-
step 6
Bring the gâteau to the table. Dust with cocoa, then slice and serve just warm with the strawberries and crème fraîche.
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Authors
Annie Mae Herring
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