Who said your life will never be the same when you have kids (understand the fun is over) and it will start the second you’re pregnant and you can kiss chocolate mousse bye bye ?
Here we are proving those Debbie downers wrong on all fronts in one weekend. Reporting from the mountains where our 2 year old has become the king of the bunny slope, our baby tags along seamlessly and we’ve had a jolly time with pregnant friends savoring chocolate mousse.
- 175g 70% cacao chocolate
- 140g soft butter
- 7 eggs
- 210g sugar
- 35g bitter cacao powder
- Heat the oven to 210C / 410F
- Grease a 26cm wide tin and flour all over it. Melt the chocolate in a bain-marie, then add the butter and mix until you get a smooth and lukewarm texture. Put aside.
- Break the eggs keeping the whites and yolks in separate containers. Mix the yolks with 150g sugar until the mix whitens. Fold in into the chocolate mix. Add the cacao powder.
- Whisk the whites with the remaining 60g of sugar. Fold into the chocolate mix in three times, mixing very gently and always in the same direction not to break the airy texture.
- Pour the mix in the tin, up until 1 cm from the edge. Bake for 20 to 25 minutes, the heart will remain moist.
- Present the cake in the tin as it’s tricky to remove it. I will serve with a homemade apple and cranberry compote.
This recipe comes from The Chocolate by Christophe Felder