This recipe is for days when you want your life to look like Pinterest. Or like something out of the pages of a Bridal magazine.
But in reality, this is actually super easy to whip together, and I ate mine while watching an episode of Comedians in Cars Getting Coffee and wearing a truly grotty pair of trackpants. I would never lie to you about my lifestyle, you guys.
But does that make this recipe any less delicious? NOPE. In fact, it kind of makes it more delicious. There something so illicit and decadent about eating a fancy dessert in a non-fancy setting.
And this is so easy to pull together too – no heavy machinery required and I usually have all of this stuff in my cupboard. So, if I want to, I can totally pull this together at the drop of the hat.
Obviously it’s a great candidate for those occasions in life which call for a nice dress and a snazzy pair of shoes, too! Something about this particular recipe screams tea party to me. Or should I say, it softly whispers tea party in my ear, in a very demure and coquettish way.
The floral, cherry rippled whipped cream with it’s rosy hue, would be just the perfect thing next to a pot of tea in a lush garden setting. And this baked chocolate mousse is pretty much the perfect thing for any scenario.
The texture of this chocolate almost-cake is ever so tender and fudgy. It’s not chewy, but somehow manages to walk the line between light and dense in a mystifyingly delightful way.
The chocolate is intense here, and there is no added cocoa, coffee or vanilla to mask that flavour, so be sure to invest in a good quality chocolate. You will not regret it.
Confession time: I have never in my life been to a tea party. Have you? I’m not really a tea party appropriate person. I have no ‘inside voice’. But I love to bake! And I love to drink tea! This is bogus.
Put it this way, if you invite me to your tea party I will bring this baked mousse and whipped cream combo, and it will be awesome. And if you live on the other side of the world, just make this and have a pot of tea for me!
- 4 oz (120g) dark chocolate (70% cocoa solids)
- 1 stick (115g) butter
- 2 eggs
- ⅔ cup (150g) caster sugar (aka superfine sugar)
- 3 tbsp plain flour
- ½ cup (125ml) heavy cream
- 2 tbsp good quality cherry jam (I used bonne maman)
- Preheat the oven to 375F/180C and grease and line a 8inch/20cm square baking dish.
- Melt the chocolate and butter together in a small bowl in the microwave. You probably know your microwave best, but I do this in two 30 second bursts, stirring between them. Set the chocolate aside to cool.
- Place the eggs into a medium mixing bowl, and add the sugar. Whisk the eggs and sugar together for at least 2 minutes, or until they are slightly pale, and have a moussey texture.
- Pour the slightly cooled chocolate into the eggs, and sprinkle over the flour, and then fold everything together with a spatula. Be sure not to overmix.
- Scrape the batter into your baking dish, and bake for 15-18 minutes, or until the mousse is just set. It will have a matte surface, and should not jiggle when you shake the pan gently. Set aside to cool for at least 30 minutes.
- To make the cherry whipped cream, simply whip the heavy cream to medium peaks, and then ripple through the cherry jam.
- The mousse is best served at room temperature. Slice it with a very sharp knife, and serve with a generous dollop of cream!