This week’s something for the weekend: How to make the mother of all chocolate mousse cakes.
This cake will make you glad the Spanish stole the secret of cacao seeds from the Aztecs. It almost makes the conquistador invasion and the resultant loss of an entire civillization worth it. I’m offering it up as a token of thanks to the women of the Maya and Aztecs.
In theory, it serves 6-8 people.
450 grams of dark chocolate, finely chopped
120 grams of butter
2 tablespoons of golden caster sugar
1 tablespoon of plain white flour
225 grams of fresh raspberries
Preheat the oven to 220C/ Gas 7. Grease a 20cm cake tin with a removable base. Put the chocolate, butter and half the sugar in an ovenproof bowl and melt the mixture in the oven. Stir it until it’s smooth.
Whisk the eggs and the rest of the sugar until the mixture is thick and pale yellow (should take about 10 minutes). Sift in the flour and gently fold it through. Mix in the cooled chocolate, a little at a time.
Pour the mixture into the cake tin and cook it for 6-8 minutes until the edges look cooked. The centre will be wobbly. Cool, then cover it and leave it in a cool place (not in the fridge – it’s too cold) overnight. Serve with raspberries and creme fraiche.
Eat all of it.