Rich Nigella Chocolate Mousse Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
250 grams (8.8 oz) dark chocolate (minimum 70% cocoa solids)
02 -
125 grams (1/2 cup + 1 tablespoon) unsalted butter, softened
03 -
2 large eggs, whole
04 -
4 large eggs, separated
05 -
175 grams (3/4 cup + 2 tablespoons) caster sugar
06 -
2 tablespoons Cointreau (optional)
07 -
Grated zest of 1 orange (optional)
→ For the Cream Topping
08 -
500 milliliters (2 cups) double cream
09 -
1 teaspoon vanilla extract
10 -
1 tablespoon Cointreau (optional)
11 -
1/2 teaspoon unsweetened cocoa powder, for sprinkling
# Instructions:
01 -
Preheat oven to 180°C/350°F/160°C Fan/gas mark 4. Line the bottom of a 23cm (9-inch) springform cake tin with baking parchment.
02 -
Melt the dark chocolate in a double boiler or microwave, then allow the butter to melt in the warm chocolate.
03 -
Beat the 2 whole eggs and 4 egg yolks with 75g (1/3 cup) of the caster sugar. Gently mix in the melted chocolate, Cointreau, and orange zest if using.
04 -
In a separate bowl, whisk the 4 egg whites until foamy. Gradually add the remaining 100g (1/2 cup) of sugar and whisk until the whites hold their shape but aren't too stiff.
05 -
Lighten the chocolate mixture with a dollop of egg whites, then gently fold in the remaining whites. Pour into the prepared tin.
06 -
Bake for 35-40 minutes until risen, cracked, and the center is no longer wobbly. Let cool in the tin on a wire rack. The middle will sink as it cools.
07 -
Once cooled, place the cake (still in the tin) on a cake stand or plate. Carefully remove the tin, keeping the sunken, crater-like appearance.
08 -
Whip the double cream until soft, then add vanilla and Cointreau (if using). Continue whisking until the cream is firm but not stiff.
09 -
Fill the crater with the whipped cream, gently easing it toward the edges. Dust with cocoa powder using a tea strainer for a light, even sprinkle.
# Notes:
01 -
Use high-quality dark chocolate for the best flavor
02 -
The cake is meant to sink in the middle, creating a crater for the cream
03 -
Be gentle when folding in egg whites to keep the cake light and airy