I would like to cook Nigella's Chocolate Mousse Cake but how do I get the base of tinfoil off? Gently fold in remaining whites, being careful not to let the mixture deflate. 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. The confectioners' sugar is optional, of course, and may be excluded for Passover. NYT Cooking is a subscription service of The New York Times. The cake doesn't look as if it should be inverted twice, nor does scraping the foil off every slice as you serve it. You could also line the base of the tin with a piece of baking parchment (parchment paper) once you have lined it with foil. The Chocolate Mousse Cake from Domestic Goddess is a flourless chocolate cake that is cooked in a water bath. I would like to know if the Chocolate Mousse Cake from Domestic Goddess can be frozen after baking and cooling? Built by Embark. So how is the trick done? This is a very gentle form of cooking that leaves the inside of the cake with a damp and moussey texture. Place cake on a serving platter. 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. Heat oven to 350 degrees. Using an electric mixer, whisk egg whites and salt until thick. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. 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. Just before serving, dust top with confectioners' sugar passed through a sieve. But the whisked egg whites ensure that it has a balancing lightness. At My Table; Elegance, Thy Name Is Simplicity. There is very little that needs to be said about a chocolate mousse cake. It is gloriously intense. This is a very gentle form of cooking that leaves the inside of the cake with a damp and moussey texture. So we would not recommend freezing the cake. The cake is cooked in a water bath to make sure that the texture of the cake is light and even. 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. Unwrap foil and remove side of springform pan. The cake is best on the day it is made. Bake for 45 minutes; top of cake will be hard and inside will be gooey. In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Cover the outside of … I have noticed that even those who claim not to go in for desserts come back for more. Subscribe now for full access. 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. This one lives up to its name. Get recipes, tips and NYT special offers delivered straight to your inbox. Answered on 6th March 2013. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. 250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small … Answered on 8th August 2020. 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. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly. Add A Pinch Of Salt When Beating Whole Eggs. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Although it would be possible to freeze the cake we think that this will ruin the texture. Position the oven rack in lower center of the oven. Add boiling water to roasting pan to come halfway up side of springform pan. Copyright © 2020 Nigella Lawson. The instructions only cover the sides. Featured in: Copyright © 2020 Nigella Lawson. The cake is cooked in a water bath to make sure that the texture of the cake is light and even. The cake is best on the day it is made. Built by Embark. Asked by LalageK. It may also invite a certain inelegant gluttony at the end. 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. 15 minutes, plus 30 minutes to 4 hours for marinating onion. The recipe does mention that you should not try to prise the cake away from its foil base. 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. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Position the oven rack in lower center of the oven. Place a kettle of water over heat, and bring it to a boil. 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. And watch videos demonstrating recipe prep and cooking techniques. 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. The Chocolate Mousse Cake from Domestic Goddess is a flourless chocolate cake that is cooked in a water bath. Remove cake pan from water, and place on a rack to cool completely. Asked by Jerry118. Whisk in brandy, then fold in chocolate mixture. Cover the outside of a 9-inch springform pan with a double layer of foil. 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. Heat oven to 350 degrees. 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. Then the cake can be slid on a parchment base onto a plate and most people find cakes release more easily from parchment.