It was a wet and windy Saturday afternoon here in Dorset and we'd decided on hot dogs and soup for dinner. While I was caramelising the red onions, I had a quick flick through my new cook book and came across the Chocolate Mousse Cake. I had everything except the flaked almonds and it looked pretty simple to throw together. It was. The hardest part was working out the new quantities.
What did I learn? How to line the base of a springform tin, something I hadn't used before, without the faff of drawing and cutting a circle.
Simply cut a square of baking parchment/greaseproof paper, a bit larger than the base of the tin. Now comes the slightly tricky part, where you feel like you need two pairs of hands. Place the paper on top of the base and put the base inside the tin, tucking the corners through to the outside as you do so. Clip the tin together and tug the corners of the paper until it lies nice and smoothly in the bottom of the tin.
The recipe is from the Happy Pear cook book, but I've tracked it down online if you fancy it. My tin is 20cm, rather than the 23cm specified and my quantities were:
160g caster sugar
180g dark chocolate
40g ground almonds
Happy Monday to you. Have a great week.