Recipe: Chocolate Mousse Tea Cakes

RUTH PRETTY
Last updated 05:00 08/12/2012
Chocolate Mousse Tea Cakes
Kevin Stent

FESTIVE TREAT: Chocolate Mousse Tea Cakes.

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Chocolate is a heavenly delight, so it definitely has a top spot in the midst of festivities relating to the birth of Christ.

I'm not sure how chocolate landed in the Easter basket, but the more chocolate the merrier - so embrace it at Christmas, too.

Indulge and justify your chocolate cravings during those festive feast days - and, this year, forget the milk and cookies, the word on the street is that Santa adores Chocolate Mousse Tea Cakes.

CHOCOLATE MOUSSE TEA CAKES

Makes 15 tea cakes

A surprise for gluten-free readers, these are gluten-free cakes that do not contain nuts. And they're a chocolate lover's dream tea cake.

Ingredients

Baking paper

200g dark (70 per cent) chocolate tablet, chopped

125g unsalted butter, chopped

7 eggs, separated

160g ( cup) caster sugar (1st measure)

Pinch salt

50g ( cup less 1 tsp) caster sugar (2nd measure)

Strawberries for garnish

Preheat oven to 165 degrees Celsius.

Lightly grease two 12-form muffin trays with baking spray or a flavourless oil such as canola. Cut baking paper into 15 rounds 5.3cm in diameter. Line bases of 15 prepared muffin forms with baking paper rounds.

Place chocolate and butter into a bowl which fits snugly over a pot of simmering water set over a low heat. Stir until chocolate and butter are just melted and only warm. Remove bowl from pot if mixture begins to go beyond warm, and stir until melted.

Place egg yolks into another bowl with first measure of sugar. Whisk until mixture becomes pale. Keep whisking and slowly pour in chocolate and butter mixture. Whisk until mixture is thick and creamy.

Place egg whites and salt into a clean bowl and whisk until they become frothy. Keep whisking and slowly pour in second measure of sugar. Whisk until soft peaks form.

Using a metal spoon, gently fold egg whites into chocolate mixture.

Place of the mixture into one bowl and into another bowl. Divide the quantity into the 15 paper-lined muffin forms to of the way up the sides (approximately 75ml per form).

Place muffin forms into preheated oven and bake for 15-20 minutes or until cakes spring back when you prod them. They should still be moist and slightly wobbly.

Remove cakes from oven and place on cooling rack. The centre of each cake will drop. Cool cakes and remove from forms.

Fill each cake with 20ml (1 Tbsp plus 1 tsp) of the (still raw) mixture.

Refrigerate until set, or cover and store in refrigerator for up to two days.

To serve, garnish with strawberries.

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- The Dominion Post

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