Moussey Chocolate Cake

Serves 12 Prep Time 20 minutes   Cook Time 50 minutes   Rated:

Not to be confused with a mousey cake, this gorgeous 'Moussey' cake is moist (I went there) and decadent. Use the best chocolate you can find for great results and don't be shy with the whipped cream. It is a little fiddly, but you could use more than one Thermomix bowl if you were that lucky!

It is perfect without the cream, but we do love a bit of cake with our cream, plus it is a lot prettier. Fresh berries or coulis would also be amazing. Think of it as a treat. To yourself. You deserve it! You survived 2020!

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Preheat oven to 175°C. Prepare a springform cake tin; Generously butter and flour the inside and wrap the outside of the tin in alfoil. Place tin in a large baking dish.


Place egg whites and cream of tartar into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3. Then set Thermomix to 5 min/Butterfly/speed 3 and gradually add 50g sugar one teaspoon at a time. Remove the meringue from bowl and set aside.


Place chocolate and butter into the Thermomix bowl and melt 3 min/50/speed 2. Set aside and cool slightly.


Place egg yolks and 100g of sugar into the Thermomix bowl and whip 2 min/Butterfly/speed 3. Add brandy, vanilla, salt and the chocolate mixture and combine 10 sec/speed 3. Remove Butterfly. Add the whipped egg whites a little at a time, folding in carefully until just combined.


Pour mixture into the prepared tin and place tin in a large baking dish.


Pour boiling water into the baking dish until it reaches halfway up the tin. Carefully place in the oven. Bake for 50 minutes. Remove from oven and leave cake in tin until it's completely cool.


Dust cake with cocoa. Garnish with plenty of whipped cream if desired and dust with more cocoa. Cake is best eaten at room temperature.

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