Dreamy Chocolate Mousse Cake - Baking For Sport Relief 2016

Dreamy Chocolate Mousse Cake - Baking For Sport Relief 2016

As any avid Bake-Off fans will be aware, this week sees the return of The Great Sport Relief Bake Off, in which a handful of celebrity bakers will be taking to the tent in aid of Sport Relief 2016. This year, the 'Queen of Print' Orla Kiely has designed the limited edition aprons which the winning Star Bakers will be presented with, and as budding bakers ourselves, we have managed to get our hands on some! With our new look complete, it's time to get down to some baking - so here is our latest obsession - Dreamy Chocolate Mousse Cake. As it is in aid of

Sport

Relief, we have gone for something a

tiny

bit healthier than your average chocolate cake. With no flour, a whopping eight eggs and mainly natural sweetener, it's no wonder this cake has such a light, moussey and dreamy texture. It is ideal as a light dessert, alongside a dollop of smooth crème fraîche.

If you want to get baking for Sport Relief yourself, get your own lovely limited edition Orla Kiely Apron from TK Maxx, Homesense, or

www.sportrelief.com

. They retail at £12.99, with at least £5.25 going to Sport Relief, who use public donations to help people living incredibly difficult lives both in the UK and across the world.

Keep reading for our recipe and get baking yourself!

You will need...

200g 70% minimum dark chocolate

200g butter

Pinch of sea salt

8 eggs

100g maple syrup

50g caster sugar

Cacao/cocoa powder for dusting

Crème fraîche, to serve

You will need to...

- Grease and line a 24cm loose bottomed cake tin and preheat the oven to 160C.

- Break up the chocolate and cube the butter. Place both in a large bowl with a generous pinch of sea salt, and melt gently over a pan of simmering water. Set aside to cool slightly.

- Meanwhile, separate the eggs and whisk the whites in a large clean bowl until thick and fluffy and will hold a peak. 

- In a smaller bowl, whisk together the egg yolks with the sugar and maple syrup until they are pale, thickened and fluffy (ribbon stage).

- Gently fold the yolky mixture through the chocolate, then fold through the egg whites as gently as you can!

-Pour the mixture into your tin, and set it inside a deep baking tray. Place this on the over shelf and pour an inch of boiling water into the tray around the cake.

- Bake for 20 - 30 minutes, checking after 20. The cake should be just set with a slight wobble in the middle.

- Leave to cool on a wire rack before removing the tin. Dust with cacao powder before serving alongside a dollop of good crème fraîche.

Bake yourself proud!

 
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