Just before serving, dust top with confectioners' sugar passed through a sieve. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. NYT Cooking is a subscription service of The New York Times. The Chocolate Mousse Cake from Domestic Goddess is a flourless chocolate cake that is cooked in a water bath. Built by Embark. Answered on 8th August 2020. The main reason for lining the tin with foil is to protect the cake from any water that may try to seep into the springform pan. Place cake on a serving platter. Position the oven rack in lower center of the oven. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Cover the outside of a 9-inch springform pan with a double layer of foil. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. Heat oven to 350 degrees. Bake for 45 minutes; top of cake will be hard and inside will be gooey. Then the cake can be slid on a parchment base onto a plate and most people find cakes release more easily from parchment. Answered on 6th March 2013. There is very little that needs to be said about a chocolate mousse cake. I would like to know if the Chocolate Mousse Cake from Domestic Goddess can be frozen after baking and cooling? Position the oven rack in lower center of the oven. The cake doesn't look as if it should be inverted twice, nor does scraping the foil off every slice as you serve it. Add boiling water to roasting pan to come halfway up side of springform pan. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Asked by Jerry118. Using an electric mixer, whisk egg whites and salt until thick. Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Featured in: The cake is cooked in a water bath to make sure that the texture of the cake is light and even. Built by Embark. Whisk in brandy, then fold in chocolate mixture. You could also line the base of the tin with a piece of baking parchment (parchment paper) once you have lined it with foil. I would like to cook Nigella's Chocolate Mousse Cake but how do I get the base of tinfoil off? I have noticed that even those who claim not to go in for desserts come back for more. Copyright © 2020 Nigella Lawson. Place a kettle of water over heat, and bring it to a boil. Opt out or, large eggs, room temperature and separated, At My Table; Elegance, Thy Name Is Simplicity, 23 Easy (Yet Impressive) Mother’s Day Cakes and Desserts. The main reason for lining the tin with foil is to protect the cake from any water that may try to seep into the springform pan. The cake is cooked in a water bath to make sure that the texture of the cake is light and even. Unwrap foil and remove side of springform pan. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly. It is gloriously intense. Add A Pinch Of Salt When Beating Whole Eggs. Usually you can then slip a thin-bladed knife, such as a palette knife, or a thin spatula under each slice of cake as you serve it, to release it from the foil. You may like instead to try the [Chocolate Cloud Cake] (https://www.nigella.com/recipes/chocolate-cloud-cake) or the Chocolate Olive Oil Cake, both of which are gluten-free and freeze very well. Subscribe now for full access. The instructions only cover the sides. Copyright © 2020 Nigella Lawson. The Chocolate Mousse Cake from Domestic Goddess is a flourless chocolate cake that is cooked in a water bath. Get Instant Chocolate Mousse Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. As an additional precaution against water leaking into the springform pan, you may also like to wrap the outside of the pan with a double layer of clingfilm, with the clingfilm coming about halfway up the sides of the pan. 15 minutes, plus 30 minutes to 4 hours for marinating onion. The confectioners' sugar is optional, of course, and may be excluded for Passover. In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Nigella's Chocolate Mousse Cake (from HOW TO BE A DOMESTIC GODDESS) is, as the title suggests, a chocolate mousse mixture that has been baked to give a soft and luscious gluten-free chocolate cake. Heat oven to 350 degrees. This is a very gentle form of cooking that leaves the inside of the cake with a damp and moussey texture. Thank you {% member.data['first-name'] %}.Your comment has been submitted. At My Table; Elegance, Thy Name Is Simplicity. Cover the outside of … The cake is best on the day it is made. And watch videos demonstrating recipe prep and cooking techniques. The recipe does mention that you should not try to prise the cake away from its foil base. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry. Remove cake pan from water, and place on a rack to cool completely. Get recipes, tips and NYT special offers delivered straight to your inbox. This is a very gentle form of cooking that leaves the inside of the cake with a damp and moussey texture. This one lives up to its name. The cake is best on the day it is made. So how is the trick done? It may also invite a certain inelegant gluttony at the end. Although it would be possible to freeze the cake we think that this will ruin the texture. The actual structure of the cake is quite delicate so it is easiest to tear the foil from the sides of the cake and then slide the cake, on its foil base, onto a serving plate. Nigella's Chocolate Mousse Cake (from HOW TO BE A DOMESTIC GODDESS) is, as the title suggests, a chocolate mousse mixture that has been baked to give a soft and luscious gluten-free chocolate cake. Asked by LalageK. So we would not recommend freezing the cake. As the cake freezes the chocolate in the mixture solidifies and once this has happened it is almost impossible to regain the light texture, even if you let the cake come back to room temperature. 250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small … Gently fold in remaining whites, being careful not to let the mixture deflate. But the whisked egg whites ensure that it has a balancing lightness.