Pompeii Dark Chocolate Mousse Cake

Years ago when my son was still quite small, I bought Green & Black’s recipe book to make him a birthday cake. You know how every good recipe book gets stained and damaged, this book is a total mess. The recipes are glorious.

By far the favourite is for the mousse cake, it is soo good and even better it’s gluten free.

1 tablespoon ground almonds, plus extra for dusting the tin

300g (10½ oz) good quality dark chocolate min 60% cocoa solids

275g (10oz) caster sugar

pinch of sea salt

5 large eggs

icing sugar or gold dust

Use a 20cm or 23cm (8in or 9in) tin with removable base.

Pre-heat the oven to 180°C/350°F/gas mark 4. Brush the inside of the tin with melted butter and dust with ground almonds, give it a good shake round to coat the tin then shake off the excess.

Melt the chocolate, sugar, butter and salt together in a bowl over gently simmering water. Then remove from the heat and allow to cool a little as you prepare the eggs.

Whisk the eggs with the spoon of ground almonds until thick then fold gently into the chocolate mixture. You will feel the whole mixture thicken as you stir, then pour into the cake tin.

Bake for 35-40 minutes.

Allow to cool then dust either icing sugar, or as we do, go to Margie’s and buy some edible gold dust, this cake is worth it!

This cake is lovely on the day, but if kept in the fridge overnight it becomes dense, fudgey and wicked!



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