Moussey Chocolate Cake
Not to be confused with a mousey cake, this gorgeous thing is moist (I went there) and decadent. Use the best chocolate you can find for great results
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!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 6 egg whites
- 1 Teaspoon cream of tartar
- 150 Grams raw caster sugar BUY
- 300 Grams chocolate dark in pieces BUY
- 30 Grams butter BUY
- 6 egg yolks
- 2 Tablespoons brandy
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
- 2 Tablespoons cocoa powder for dusting BUY
- 400 Milliliters whipping cream to serve
Do
- 1
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.
- 2
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.
- 3
Place chocolate and butter into the Thermomix bowl and melt 3 min/50/speed 2. Set aside and cool slightly.
- 4
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.
- 5
Pour mixture into the prepared tin and place tin in a large baking dish.
- 6
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.
- 7
Dust cake with cocoa. Garnish with plenty of whipped cream if desired and dust with more cocoa. Cake is best eaten at room temperature.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
