Baked chocolate mousse
How to make Baked chocolate mousse recipe - Be careful not to overcook the mousse. If the center is still wobbly when you take it out of the oven, it will be deliciously gooey in the middle. mousse au chocolat au four recette
Special equipment • electric mixer • 9in (23cm) springform pan with a removable bottom
ServeS 8–12
9oz (250g) unsalted butter, cubed
12oz (350g) bittersweet or semisweet chocolate, broken into pieces
1½ cups light brown sugar (packed)
5 large eggs, separated
pinch of salt
unsweetened cocoa powder or confectioners’ (powdered) sugar
Method:
1 Preheat the oven to 350°F (180°C). Line a 9in (23cm) springform pan with a removable bottom with parchment paper. In a heatproof bowl set over a pan of simmering water, combine the butter and chocolate. Warm over low heat, stirring, until melted and smooth. Remove the bowl from the pan and allow to cool slightly; then stir in the sugar, followed by the egg yolks, one at a time, until blended.
2 Put the egg whites in a mixing bowl with a pinch of salt and beat with an electric mixer until soft peaks form.
3 Gradually fold into the chocolate mixture, then pour into the prepared cake pan. Bake for 45 minutes to 1 hour, or until the edges appear set but the center still wobbles slightly.
4 Leave to cool completely, then loosen the edges with a knife and release the springform. Dust with cocoa powder or confectioners’ sugar before serving.
3 Gradually fold into the chocolate mixture, then pour into the prepared cake pan. Bake for 45 minutes to 1 hour, or until the edges appear set but the center still wobbles slightly.
4 Leave to cool completely, then loosen the edges with a knife and release the springform. Dust with cocoa powder or confectioners’ sugar before serving.
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| Baked chocolate mousse |
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