CHILI CHOCOLATE MOUSSE CAKE
I don’t think that I can actually overstate how bloomin’ amazing this cake is. Even Roald Dahl Willy Wonka style naming wouldn’t come close to describing exactly how delicious this dessert tastes. Not just tastes mind you, the texture is heavenly too, crisp and meringue-like on the top and at the edges, rich and fudgy in the middle. And oh that slight spiciness too, tingly and warm and brilliant. Yes, I am proud of this bake.
The cream complements it wonderfully, and I’ve allowed plenty of it (because I’ll always be a West-country girl), but you could of course serve the cake with just a dusting of icing sugar and scoop of ice cream.
serves 8 (but I wouldn’t share it)
150g dark chocolate
1 tsp vanilla extract/paste
1/2 tsp cinnamon
1/4 tsp cayenne pepper
pinch of salt
300ml double cream
1/2 tsp vanilla paste
1 tbsp dark rum
1 tsp sugar
fresh raspberries and mint to decorate
Pre-heat your oven to 180°c and grease a spring-form cake tin. Line the base with grease-proof paper.
Chop up the chocolate and melt it together with the butter, either in a double boiler or by using short blasts in the microwave. Let this cool a little.
Separate the eggs, putting the whites and yolks into two large mixing bowls. Add the sugar to the yolks and beat them until they are really pale (the colour of butter) and thick and fluffy. Add the spices and vanilla to this and briefly beat it again.
Whisk the egg whites with a pinch of salt until they hold a stiff peak.
Pour the chocolate mixture into the egg yolk mixture and mix them together, making sure that they are well blended. Adding the chocolate to the eggs (rather than the other way around) will reduce your risk of the chocolate seizing. Take a big spoonful of the whipped egg whites and mix it into the chocolate goo. This will lighten the mixture a bit. Carefully, using a big metal spoon, fold in the remaining egg whites, a couple of tablespoons at a time.
Pour the moussey batter into the prepared tin and bake it for 40 minutes.
Leave the cake to cool in the tin on a wire rack, the middle will sink a lot but that means that you can fill it with even more cream. Don’t worry if you have cracks in the top either.
Run a pallet knife around the inside of the tin and then carefully release the cake. Hopefully it will come away cleanly and you can slide it off the base and onto a serving plate. Carefully peel away the paper from underneath, this can be a bit fiddly because the top of the cake might be a bit crisp and delicate.
Place all the ingredients for the cream in a mixing bowl and whip until it forms soft peaks. Either pipe or spoon this on top of the cake to fill in the crater in the middle and decorate it with the raspberries and mint leaves. You can serve any leftover cream alongside the cake or it’s amazing on top of hot chocolate or coffee.