How do you like your chocolate cake? Dense and fudgey? Moist and crumbly? Dark and bitter, or sweet and sinful?
I couldn’t pick a favourite. Anyone who reads this blog will know that I have a slight obsession with chocolate. And cake. While I have a couple of fall-back favourites up my sleeve (see Little Black Dress Chocolate Cake and Simple Chocolate Birthday Cake), I’m always on the lookout for new and delicious ways to indulge in my favourite ingredient. Which is why I just had to try this incredible flourless chocolate mousse cake. Taken from the Ottolenghi cookbook, it essentially promises two cakes in one; the bottom layer cooked longer for a firm, cakey texture, while the top layer remains lighter and more mousse-like.
A couple of weeks ago a lovely lady from Rachel’s Organics got in touch to see if I’d like to review some of their products. I’m never quite sure what I think about blogging and freebies, but as I’m already a big fan of the brand (and often use their beautifully creamy butter to bake with), I didn’t think it could do any harm to accept.
Perhaps I’d subconsciously been hoping the delivery would keep me in baking ingredients for the foreseeable future, but when a box of different flavoured yoghurts arrived, I was slightly disappointed. I think I’d been hoping to receive some more basic ingredients that I could bake with; milk, butter, cream or even plain yoghurt. Nevertheless, I popped my loot in the fridge, and, with butter on the brain, set about making the cake below.
Speaking of butter, this recipe contains a lot of it. And a chocolate. You melt them into a boiling sugar syrup then whip the resulting glossy mixture together with fluffy egg white to create a flourless delight which should satisfy the most ardent of chocoholics. The cake is then baked in two stages, meaning the base is firm, dense and fudgey, while the top layer is smoother and more silky, with an almost souffle-like texture. This is a serious stuff – rich, indulgent and utterly delicious.
Normally I’d serve this kind of dessert with a dollop of whipped cream, cut through with a little booze and golden caster sugar for extra flavour, but with the fridge groaning with yoghurt, it seemed a bit crazy to buy in any more dairy. Instead I served wedges of cake in a thick puddle of Rachel’s Organic Honey Greek Yoghurt and, despite my reservations about pre-made flavours, it was great.
The yoghurt is smooth and creamy, with all the flavour I’d expect from Rachel’s lovely butter. Greek yoghurt is mixed with a little cream for a slightly more indulgent finish (we’re not talking low-fat yoghurt as health food here, but look at the cake you’re eating it with), and the Himalayan honey flavour is intensely rich, if a little sweet. These are the only three ingredients, all certified organic and lovingly packaged in recyclable pots.
Rachel’s Organics is Britain’s first ever certified organic dairy, producing great products with lots of passion, and as such, I think they deserve a bit of a big up. Am I a sell out? Do you think bloggers should review in return for freebies? And most importantly, do you have a favourite chocolate cake recipe I should know about?
I’d love to hear your thoughts.
Chocolate fudge mousse cake (adapted from Ottolenghi: The Cookbook):
(Serves 12 hungry chocolate lovers)
240g unsalted butter, cut into cubes
360g dark chocolate, 70% cocoa minimum, chopped into small pieces
290g light brown sugar
5 large free range eggs, separated
Cocoa powder, for dusting
Preheat the oven to 170 degrees C. Grease and line a 20cm springform cake tin.
Place the butter and chocolate in a large, heatproof bowl. Mix the sugar and water in a saucepan and bring to the boil over a medium heat. Pour the boiling sugar syrup over the butter and chocolate and stir until melted into a runny chocolate sauce. Leave to cool slightly then stir the egg yolks in, one at a time.
Put the egg whites in a large bowl with the salt and whisk until just forming stiff peaks. Using a metal spoon, gently fold the egg white into the chocolate mixture one third at a time, taking care not to knock out too much air.
Pour 800g (approx. 2/3 of the mixture) into the prepared tin and bake for around 30-40 mins until a skewer inserted in the centre comes out almost completely clean. Remove from the oven, leave to cool slightly, then top with the remaining batter and cook for another 15-20 mins. It’s done when a skewer inserted in the middle brings up moist crumbs, but not a liquid batter.
Leave to cool completely before removing from the tin. Serve the fudgey wedges of cake straight up with a dusting of cocoa powder, or accompanied by a dollop of sharp Greek yoghurt.