Chocolate mousse cake

Chocolate mousse cake

By
From
Turkish Flavours
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
250g dark chocolate, (70% cocoa)
250g unsalted butter
100g ground hazelnuts
8 eggs, separated
250g caster sugar
pomegranate seeds, to serve

Method

  1. Preheat the oven to 180°C. Grease a 27 cm springform tin.
  2. Bring a small saucepan of water to the boil, then remove from the heat. Place the chocolate and butter in a heatproof bowl. Sit the bowl over the pan of water and stir until the mixture is melted and smooth. Set aside to cool.
  3. Stir the ground hazelnuts in a dry frying pan over high heat for 5–10 minutes, or until fragrant. Set aside to cool.
  4. Put the egg whites in one large bowl and put the egg yolks in another large bowl. Add half the sugar to the egg whites and add the remainder to the egg yolks. Whisk the egg whites and sugar until soft peaks form. Whisk the egg yolks and sugar until the mixture is pale and creamy and the sugar has dissolved.
  5. Fold the chocolate mixture and hazelnuts into the egg yolk mixture. Gently fold the egg whites through the chocolate mixture.
  6. Spoon the mixture into the cake tin and bake for 10 minutes, or until just set. It will still be a little wobbly, but will set when chilled. Turn off the oven and cool the cake with the door open to prevent sinking. Refrigerate the cake in the tin. Serve chilled, sprinkled with pomegranate seeds, if desired.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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