Raymond Blanc’s Flourless Chocolate Mousse Cake
www.greatbritishfoodawards.com
Preheat the oven to 170°C/Fan 150°C /Gas 3½.Begin by making the cake layer in a cake tin (preferably a 9-inch springform pan). Cut a circle of parchment...
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Cooking tools:
- Springform pan
- Hand mixer
- Sifter
- Cooling rack
- Kitchen scale
- Offset spatula
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Parchment paper
- Cutting board
- Chef's knife
- Skewer
- Skillet
- Pastry brush
Ingredients
- Butter, for greasing the tin
- 4 medium eggs (preferably organic or free-range)
- 125g granulated sugar
- 35g cocoa powder
- 160g dark chocolate (70% cocoa solids)
- 25g unsweetened cocoa powder
- 1 medium egg yolk
- 3 tablespoons hot water
- 6 medium egg whites
- 25g caster sugar
- Cocoa powder, for dusting
- Grated bittersweet chocolate
- A handful of pistachio nuts or almonds, chopped and toasted in a dry pan
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