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.
It contains
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:
100g margarine
160g caster sugar
180g dark chocolate
3 eggs
40g ground almonds
Happy Monday to you. Have a great week.
17 comments:
Thank-you for that recipe - I am always on the lookout for flourless ones. I will have a look at your links too. Hoping you have a good week :).
looks yummy and good tip for lining the tin - have a great week
That looks lovely. Could you not hold the paper in place with washi tape before putting it in the tin? x
What a clever tip! And what a lovely looking cake!
You make the calculations to change the recipe so easy. I would get in a right muddle. Maths teacher by any chance? You ask the girls about the time I tried to increase a sponge topping from 4 to 40 people. I rather over estimated and had mixture everywhere! The chocolate pud looks delicious!
It looks absolutely delicious. Unfortunately I am off all baked goods - trying to live without sugar can be daunting!
The cake looks delicious and the trick with the lining is very nifty indeed. I hate lining tins and this is definitely going to help!
Have a great week Fiona. I'm hoping the start of the new term is going okay..
Yummy looking cake. I'm not sure I have ever lined a cake tin - I just spray with PAM. Thanks for your instructions how to do - if my cake could turn out as lovely as yours, I'm switching to lining ...
oh my....i can just imagine how good your cake smells.....and tastes. Great tin tip too x
That looks delicious. I must try your tip for lining
Cake sounds wonderful - have a great week x
sounds yummy, I hate altering the weights of ingredients too, usually I get my husband to do it!
The cake looks delish xx
That's a great trick with the parchment paper! And that cake looks yummy!
Looks very yummy.
That looks yummy. The fact that it required a springform pan would have disqualified me from even trying. Good for you!
Looks delicious! That is an ingenious idea! Will be using that next time I bake. Thanks :)
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