Baked Chocolate Mousse

The Baked Chocolate Mousse Recipe Classic, but very easy to make, even for a novice. Slice the moist, fragile mousse with a sharp knife dipped in hot water, and wipe between cuts.

18 tbsp unsalted butter, cubed
12oz (350g) dark chocolate, broken into pieces
1½ cups light brown sugar
5 large eggs, at room temperature, separated
pinch of salt
cocoa powder or confectioner’s sugar, for dusting

1 Preheat the oven to 350°F (180°C). Line the base of the pan with parchment paper. In a heatproof bowl set over a pan of simmering water, melt the butter and chocolate together until smooth and glossy, stirring now and again (make sure the base of the bowl does not touch the water).

2 Remove from the pan and allow to cool slightly, then stir in the sugar, followed by the egg yolks, one at a time.

3 Put the egg whites in a mixing bowl with the salt and whisk with an electric hand whisk until soft peaks form. Gradually fold into the chocolate mixture, then pour into the cake pan and smooth the top.

4 Bake for 1 hour, or until the top is firm but the middle still wobbles slightly when you shake the pan. Leave to cool completely in the pan. Remove the parchment paper. Dust with cocoa powder or confectioner’s sugar before serving.

To give a deliciously moist, almost gooey finish to this recipe, be sure not to overcook the cake. The center should be only just set when it is taken out of the oven, and when pressed gently with a finger it should hold the impression and not spring back. Serve with whipped cream.

Baked Chocolate Mousse Recipe
Baked Chocolate Mousse Recipe
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