Chocolate mousse cake evolution:
1. I learned this baking paper trick from my mother-in-law: Grease your springform cake pan. Cut a piece of baking paper bigger than the pan. Trace the bottom of the pan on the baking paper, then cut a circle a few inches bigger around. Slice into the paper in strips, stopping each time at the circle of the size of the pan bottom. Goes easily into the already-greased pan and you can just layer the strips a bit over each other.
2. Bake the cake.
3. Decorate it for your newly-minted 18yo baby child.
🍫🎂🕯️🕯️🕯️🕯️🕯️🕯️🕯️🕯️🕯️🕯️🕯️🕯️🕯️🕯️🕯️🕯️🕯️🥳
I got this from BBC Food.
You'll need:
- 250 g or 9 oz dark chocolate, chopped into smallish bits
- 125 g or 4.5 oz dairy-free butter/marg.
- 3 large eggs, separated
- 175 g or 6 oz caster sugar
- Pinch of sea salt
Do this:
Grab an 8-inch/20 cm round springform pan and grease it. Cut out baking paper to fit it--see explanation above.
Melt the chocolate and butter/marg together in a glass bowl over a simmering pan of water on the stove.
Remove it from the heat and let it rest and cool for a few minutes.
While that's cooling, grab a mixing bowl and whip the 3 egg whites plus the pinch of salt till there are stiff peaks.
In a different bowl, use a mixer and whisk the 3 egg yolks plus sugar together till glossy, about 2-3 minutes.
Using a spatula, fold in the chocolate mixture.
Very gently fold the stiff egg whites into the chocolate/egg yolk mixture.
Bake for 30-35 minutes. The middle might still be a bit wobbly, but that's good. Make sure the outside is set.
Cool in the pan.
My son wanted his cake decorated with After Eight chocolates, which are minty.
Happy birthday!
