Ruth Pretty's Chocolate Mousse Teacakes Recipe
With Valentine's Day tomorrow, it felt like the perfect time to share this recipe for Ruth Pretty's sweet and decadent Chocolate Mousse Tea Cakes, which would be lovely to make for the family as a special February 14th dessert. An absolute chocolate lovers dream tea cake, and even better these are gluten-free and nut-free, for all to enjoy. Happy Valentine's x
Ingredients
- 200g dark (70%) chocolate tablet (chopped)
- 125g unsalted butter (chopped)
- 7 eggs (separated)
- 160g caster sugar (1st measure)
- 50g caster sugar (2nd measure)
- pinch salt
- strawberries for garnish
Method
Preheat your oven to 165°C. Lightly grease a 15-hole muffin tray with spray oil and cut baking paper into small rounds to line the bases of the muffin holes.
Place chocolate and butter into a bowl which fits snugly over a pot of simmering water set over a low heat. Stir until chocolate and butter are just melted and only warm. Remove bowl from pot if mixture begins to go beyond warm and stir until melted.
Place egg yolks into a bowl with the first measure of sugar. Whisk until mixture becomes pale. Keep whisking and slowly pour in the chocolate and butter mixture. Whisk until mixture is thick and creamy.
Into a very clean bowl, place egg whites and salt and whisk until they become frothy. Keep whisking and slowly pour in the second measure of sugar. Whisk until soft peaks form. Using a metal spoon, gently fold egg whites into the chocolate mixture.
Place three-quarters of the mixture into one bowl and one-quarter of the mixture into another bowl (set this one aside). Divide the three-quarter quantity into your 15 paper-lined muffin holes to three-quarters of the way up the sides (approximately 75ml per hole).
Place muffin tray into preheated oven and bake for approximately 15-20 minutes or until cakes spring back when gently tapped. They should still be moist and slightly wobbly.
Remove cakes from oven and place on cooling rack. The centre of each cake will drop.
Cool cakes and remove from muffin tray. Fill each cake with 20ml (1 tablespoon plus 1 teaspoon) of the one quarter (still raw) mixture you saved. Refrigerate until set, or cover and store in the fridge for up to two days.
To serve, if you wish, garnish with strawberries.