Jul 08

Something for the weekend: Cake

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

4 eggs

1 tablespoon of plain white flour

225 grams of fresh raspberries

creme fraiche

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.


You might also like

For the love of ladybits
As an antidote to a post I wrote a little while ago about the negative depiction of women in advertising,...
Want a date? Keep your cleavage in shot and your pets out.
You know it's been a while when you have to search out your passport for the date of entry stamp to see...
A G-Spot The Size Of The Moon
Last week I read an article about the peculiar things people do to their bodies with plastic surgery....
Something for the weekend: Cocktails
I've never had much luck with cocktails.  The single time I tried to drink martinis, imagining myself...