We had the first of the family birthdays today with Mr. Simply Homemade turning another year older. He loves chocolate cake and I had been meaning to make this Chocolate Mousse Cake from The Happy Pear book since it first arrived on my book shelf.
It was a good choice, it’s easy to make and tastes divine, as I sit here typing this I can feel it glide over my hips like the finest silk, in a most luxurious fashion*
165g Sunflower Margarine (I used butter, I’m a butter lover, cannot stand margarine)
265g Caster Sugar (I used 200g Coconut Sugar)
Pinch Sea Salt flakes
300g Dark Chocolate
70g Ground Almonds
A small handful of flaked Almonds – Eh I completely forgot about these!!
- Preheat oven to 170C/150C Fan and grease and line a 23cm loose bottomed cake tin.
- Place the butter, sugar and salt in a heatproof bowl over a pan of water, stir until the butter has melted. Turn off the heat, add the chocolate, stirring again until that too has melted. Set the chocolate mixture aside.
- Beat the eggs and ground almonds together until light, fluffy and creamy. Pour in the chocolate mixture and stir lightly until combined.
- Pour the batter into the prepared tin, sprinkle the almonds on the top and bake for 35-40 minutes.
- Leave the cake in the tin for at least 30 minutes before attempting to take it out. This cake is soft and gooey!
To make up for the lack of crunchy almonds on top of this cake, before serving, I sprinkled some gold edible glitter around the top of the cake.
The cake was so delicious, with it’s light gooey texture, served up with freshly whipped cream it was a perfect dessert that didn’t leave us in need of a lie down after eating!
This cake batter can also be divided between 12 muffin cases to make mousse muffins-yum!
*LIE: It’s clinging, along with every other morsel of chocolate that I have ever consumed!!