Baked chocolate mousse with candied fennel root

Baked chocolate mousse with candied fennel root

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Desserts
Serves
6-8

Do try this recipe as I think it’s one of the best in the book. This is for all the requests I get for a gluten-free cake. It’s fab with fennel or ground nutmeg or just leave it plain, but it must be eaten at room temperature and never put in the fridge as it firms up too much. It will rise and then fall after coming out of the oven, but don’t worry.

Ingredients

Quantity Ingredient
1/2 fennel bulb, thinly sliced
300g dark bitter chocolate, (minimum 60% cocoa fat)
150g unsalted butter
6 eggs, separated
50g caster sugar
150ml whipped double cream, to serve

For the candied fennel:

Quantity Ingredient
1 fennel bulb
100g caster sugar
100ml water

Method

  1. Pre-heat the oven to 180°C. Line the base and sides of a 20cm spring-bottomed cake tin with greaseproof paper and add the slices of fennel on to the base.
  2. Melt the chocolate and butter in a metal bowl placed over a pan of simmering water.
  3. Whisk the egg yolks with 2 tbsp of the sugar for 30 seconds. Stir in the melted chocolate and mix well.
  4. Beat the egg whites with the remaining sugar until very stiff, then quickly fold one-third of the whites into the chocolate mix. Gently fold in the remainder and pour the mix into the cake tin.
  5. Place on the middle shelf of the oven and bake for 20 minutes. Remove from the oven and allow to cool before serving.
  6. To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. Bring to the boil and simmer for 20–30 minutes and allow to cool.
  7. Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream.
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