Sunday, February 12, 2012

Nigella's chocolate mousse cake

Last night, we joined some of our fancy friends for a supper club - a gathering of foodies to share our love for good eating and drinking.

I took on dessert - this recipe does include using a double boiler, separating the eggs and baking the dish in a water bath but that said, it was quite easy. It would be perfect for you and your Valentine.

Nigella's chocolate mousse cake
From How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

11 oz bittersweet chocolate
2 oz milk chocolate
3/4 cup unsalted butter
8 large eggs, separated
scant 1/2 cup light brown sugar
1/3 cup sugar
1 T. vanilla extract
pinch of salt

9-inch spring-form pan
heavy-duty aluminum foil

Preheat oven to 350 degrees, fill your tea kettle with water and put the kettle on to boil. Line the inside of the spring-form pan with foil, making sure to cover all edges.

Melt the chocolates and butter in a double boiler and let it cool.  In another large bowl, beat the egg yolks, sugar and brown sugar until very thick and pale. It should look creamy and the mixture should form ribbons when you lift the whisk.  Stir in the vanilla and salt and then the cooled chocolate mixture.

In another large bowl, whisk the egg whites until large peaks form.  Once you have soft peaks, take a dollop of the egg whites and mix into the chocolate mixture.  Then gently fold the remaining egg whites into the chocolate mixture.

Place the foil-lined spring-form pan in a large roasting pan. Pour the cake batter in spring-form pan. Add hot water from the kettle to come about 1 inch up the sides of the cake pan and put the roasting pan (with the cake in the water bath) inside the oven.

Bake for 50-60 minutes.  The inside of the cake will be very moist but the top should look cooked and dry.  Let it cool completely on rack before releasing it from the spring-form pan.  It will be almost impossible to get the foil off the bottom of the cake.  Once you place it on the serving dish, just tear the foil off the edges.  Use your creativity to garnish. I used whipped cream, raspberries and bittersweet chocolate shavings. Pretty!


  1. I also tried Nigella's chocolate mousse cake recipe and right now it's cooling down...but I was wondering, where did you store the cake? Because mine is not going to be eaten until tomorrow... Thanks :)

    1. I've never encountered such a dilemma because I'm never good enough to plan a day ahead! We've stored our leftovers in the fridge since it's such a dense eggy cake. There's no way it will dry out on you. Happy holidays!

  2. I ended up storing it in the fridge so thank you very much :)
    Happy holidays to you too!

  3. Hello! How many days in advance can you make this cake? I don't want it to dry out but would love to make it ahead of time. Thank you!

  4. Hi Blair - Since this is such a dense cake, I would say it could be made up to 24-36 hours in advance. It will keep well. Happy baking!