Method
Preheat oven to 80°C/350°F/Gas mark
4. Brush the tin with a little melted butter and dust
with the ground almonds, shaking off any excess. Melt
the chocolate, caster sugar, butter and salt in a heatproof
bowl suspended over a saucepan of barely simmering water,
then remove from the heat. Whisk the eggs with the ground
almonds and fold into the chocolate mixture. The mixture
will thicken after a few minutes. Pour into the cake
tin and bake for 35-40 minutes. Remove the sides of the
tin and leave the cake on the base to cool, then dust
using a fine sieve with icing sugar.
Preparation time: 10 minutes. Cooking time: 35-45 minutes. Use: 20cm or 23cm (8 or 9in) cake tin with removable base or similar-sized tart tin. Serves: 10 people.
HINT: This cake will not rise much - it should be rich and thin. If chilled overnight it will be dense, fudgey and wicked!
Thanks to
Lydia Rice from the United Kingdom for submitting this Dark Chocolate Mousse Cake recipe.
Added on 18 May 2008.
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