Friday, December 28, 2012

Chocolate Mousse Cake

I found a personal favourite in this recipe blog and enjoyed thoroughly! It was a very simple recipe and the steps were perfect except for the fact that not being very familiar with various cooking techniques and terms associated with it, I went one step ahead and explained them in a later section, after going through a lot of tutorials on youtube. The lack of baking ovens in Indian houses (like mine) made me experiment with the heatings and timings since I had to use a microwave oven instead.

Also, I lowered down all the ingredients for serving two persons which is easier to multiply than going down from the requirements for higher servings. I hope that helps. This is the first successful result (the third attempt) and I loved it. Can't wait to make some more.

PS: If you think you want a prettier picture, give this frosting recipe a try.


For two

  • Eggs – 2, separated
  • Cooking dark chocolate – 100g
  • Unsalted butter – a little over 50g
  • Powdered sugar – 20-25g (depending on your taste. My brother likes things extra sweet)


Assured part

1. Melt the butter and the chocolate in a bowl (leave a little butter for greasing the baking tray/utensil).
2. Beat the egg yolks along with sugar until the mixture turns pale and whisk into the melted chocolate.
3. Beat the egg whites in another bowl until stiff peaks form.
4. Fold the chocolate-yolk mixture into the egg whites.
5. Pour the mixture into the baking tray/utensil after buttering it.

If using an oven

6. Preheat the oven at 180C/350F/Gas 4 and then put the cake in and bake for 8-10 minutes.

If using a microwave oven

Needs supervision

7. Put the tray inside the microwave oven and cook at medium power (at least that’s what I did). I used the grill option, which I will NEVER use again so I advise against it.
8. Keep checking the cake with a fork or tilt it to see if it is still runny.
9. Keep baking until the cake takes the texture of a cake but is still soft. If the fork comes out clean, it's done. Use the grill for a minute or two if you want to have a brownish surface or you can skip it (since it is a mousse cake).

Techniques required

No comments:

Post a Comment

Would you try it? :)


You might also like...

Related Posts Plugin for WordPress, Blogger...

Liked what you read? Get updates right in your inbox!


all purpose seasoning almonds aubergine baby prawn bacon baking cakes in microwave beating egg whites beef bell peppers beverage black pepper boneless bringal butter cabbage cake calamari cayenne powder chenna chestnut mushrooms chicken chicken kiev chicken wings chocolate chocolate biscuits chocolate ice cream chocolate milkshake chocolate syrup cilantro cocoa powder cold coriander leaves coriander powder coriander seeds corn flakes cornstarch crushed chillies cumin powder curd dessert dip dips sauces and seasonings dohi baigono doi begun easy Egg egg whites egg yolk eggplant eggs fish fish and seafood fish sauce flour folding folding mixtures into egg whites garlic garlic granules ginger gravy grill heavy cream honey kaffir lime leaves kebab kosha mangsho lemon lemon pepper seasoning lemon-grass lettuce lime long grain rice marinate mayonnaise melted butter melting butter melting chocolate microwave milk minced meat mint leaves momo mousse MSG mushrooms mustard mustard oil mustard with ale mutton naan noodles olive oil olives onion onion granules oregano oyster sauce pan-fry paprika parsley peanut peanut butter peri peri sauce pork pork sausages potato potato flakes powdered sugar recipe reshmi rosogolla salad Salmon seafood shrimps simple snack soup soy sauce spicy spring onion squid steam stiff peaks sugar sugar syrup sunflower oil tarragon techniques Thai tomato unsalted butter vanilla essence vanilla ice cream vegetable oil vegetarian vinegar wasabi white pepper whole cream milk winter recipe yoghurt