Nigella Chocolate Mousse Cake Recipe

Indulge in the luxurious decadence of Nigella Lawson’s Chocolate Mousse Cake, a dessert that effortlessly combines richness and elegance. This cake is perfect for chocolate lovers, with a texture that sits beautifully between a fudgy cake and an airy mousse. Its deep chocolate flavor, complemented by a light and airy consistency, makes it a star dessert for any occasion.

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Why This Recipe is Irresistible

• Rich Flavor: The cake boasts intense chocolate notes, enhanced by the subtle hint of coffee or liqueur.
• Airy Texture: A blend of whipped egg whites and heavy cream creates a mousse-like lightness.
• Minimal Flour: This recipe keeps flour use to a minimum, making it ideal for those seeking a gluten-lite treat.
• Elegant Presentation: Whether dusted with cocoa powder or served with a dollop of whipped cream, it’s visually stunning.

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Ingredients

For the Cake:

• 6 large eggs, separated
• 1/2 cup (100 g) sugar
• 9 oz (250 g) dark chocolate (70% cocoa solids recommended)
• 4 tablespoons (60 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• Pinch of salt

Optional Additions:

• 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
• 1 tablespoon liqueur (such as Cointreau, Amaretto, or Kahlua)

For Serving:

• Whipped cream or crème fraîche
• Cocoa powder for dusting

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Step-by-Step Directions

1. Preheat and Prepare

Preheat your oven to 350°F (180°C). Grease and line the base of a 9-inch springform pan with parchment paper.

2. Melt the Chocolate

In a heatproof bowl, melt the chocolate and butter together over a simmering pot of water (double boiler method). Stir occasionally until smooth. Remove from heat and let cool slightly.

3. Whip the Egg Yolks

In a mixing bowl, whisk the egg yolks and half of the sugar until thick and pale. Stir in the melted chocolate mixture, vanilla extract, and any optional additions like coffee or liqueur.

4. Beat the Egg Whites

In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar, continuing to beat until glossy stiff peaks form.

5. Fold and Combine

Gently fold a third of the egg whites into the chocolate mixture to lighten it. Carefully fold in the rest, being cautious not to deflate the mixture.

6. Bake the Cake

Pour the batter into the prepared springform pan and bake for 30-35 minutes. The top should be set, but the center may have a slight wobble. Remove from the oven and let it cool in the pan.

7. Chill and Set

Once cooled, refrigerate the cake for at least 2-3 hours (or overnight) to set the mousse-like texture.

8. Serve and Garnish

Remove the cake from the springform pan, dust with cocoa powder, and serve with whipped cream or crème fraîche.

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Variations

• Nutty Twist: Add finely chopped toasted hazelnuts or almonds to the batter for added texture.
• Zesty Citrus: Use orange zest or swap the vanilla for orange extract.
• Spiced Chocolate: Incorporate a pinch of cinnamon or chili powder for a warm, spicy kick.
• Gluten-Free: Use almond flour in place of all-purpose flour (if included in other variations).

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Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Cooling and Chilling Time: 3-4 hours

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Storage and Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap slices tightly in plastic wrap and store in the freezer for up to 1 month. Thaw overnight in the fridge before serving.
• Reheating: This cake is best served chilled or at room temperature; reheating is not recommended.

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FAQs

1. Can I use milk chocolate instead of dark chocolate?

It’s not recommended, as milk chocolate lacks the intensity needed for the rich flavor of this cake.

2. What can I substitute for liqueur?

You can omit the liqueur entirely or replace it with a tablespoon of strong espresso for a non-alcoholic option.

3. Why does my cake collapse in the center?

This is normal for a mousse cake due to its airy texture. The slight dip adds character and is perfect for holding toppings like whipped cream.

4. Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free alternative and ensure the chocolate used is dairy-free.

5. What’s the best way to whip egg whites?

Use a clean, dry bowl and avoid any traces of egg yolk, as fat can prevent the whites from whipping properly.

6. Can I double the recipe?

Yes, but use two pans to ensure even baking. Doubling the batter in one pan may alter the texture.

7. How can I tell if the cake is done?

The edges will be set, while the center may have a slight jiggle. Overbaking will make it less mousse-like.

8. Can I use a different pan size?

You can, but adjust the baking time accordingly. A smaller pan will require a longer bake, while a larger one will need less time.

9. Do I need to grease the pan if I’m using parchment paper?

It’s still a good idea to grease the sides for easier removal.

10. What pairs well with this cake?

Fresh berries, a drizzle of chocolate ganache, or a dusting of powdered sugar complement the cake beautifully.

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Conclusion

Nigella’s Chocolate Mousse Cake is a masterpiece of simplicity and decadence. Whether you’re serving it for a celebration or indulging in an everyday treat, its rich yet airy texture and bold chocolate flavor make it unforgettable. With just a few ingredients and straightforward steps, this cake is accessible for bakers of all skill levels. Try it once, and it’s sure to become a staple in your dessert repertoire.

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