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| HOW
TO MAKE CHOCOLATE MOUSSE CAKE |
FOOD
& COOKING ARTICLE |
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Anthony Worrall Thompson demonstrates
 .
. . how to make Chocolate Mousse Cake
Thursday 15th May 2008 sees Celebrity Chef Antony Worrall
Thompson launch his new cookbook The
Sweet Life: 101 Indulgent Recipes with Less Sugar
which contains 101 dessert recipes for the health conscious.
With eight chapters dedicated to desserts, jams and
spreads, the book is aimed at those who have a sweet
tooth but want to maintain a healthy diet, as all recipes
use a low calorie sweetener as an alternative to sugar.
Antony decided to focus on puddings for his latest
cookbook when he was told to cut down his sugar intake
after being diagnosed with a pre-diabetic condition.
As a result he took a look at his diet and found new
ways of enjoying sweet treats without using sugar as
an ingredient.
Antony chose to team up with his good friend Melinda
Messenger on this book to gain a mum's input into The
Sweet Life. Melinda has contributed eight of her
favourite recipes to the book, including bakewell tarts
and carrot cake muffins.
To order a copy of The
Sweet Life: 101 Indulgent Recipes with Less Sugar
by Antony Worrall Thompson from Amazon - click
here
CHOCOLATE MOUSSE CAKE RECIPE
Video no longer available
Ingredients
for Chocolate Mousse Cake
50g unsalted butter, plus extra for greasing
100g ready-to-eat pitted prunes, chopped
2 tablespoons Cointreau, Grand Marnier or other orange
liqueur
250g good-quality dark chocolate, broken into pieces
6 eggs, separated
4 tablespoons Splenda
granulated sweetener (see below)
cocoa powder, for dusting
200g raspberries
How
to make Chocolate Mousse Cake
This
densely chocolatey pudding is dotted with liqueur-steeped
prunes which means there's no need to add lots of sugar.
For the best result, cook until barely set in the centre
and serve warm with pouring cream so the flavours mingle
together.
- Preheat
the oven to 160°C / 325°F / gas mark 3. Grease
and line the base of a 20cm loose base cake tin or
springform tin with greaseproof paper.
- Put
the prunes and liqueur in a small saucepan with 1
tablespoon water and heat gently until bubbling around
the edges. Remove from the heat.
- Put
the chocolate and butter in a heatproof bowl over
a saucepan of barely simmering water and stir until
melted. Alternatively, melt in the microwave for 1½
minutes at maximum power.
- Whisk
the egg yolks in a bowl with the sweetener for 2 -
3 minutes until slightly thickened. Whisk the egg
whites in a grease-free bowl until they hold their
shape. Stir the melted chocolate mixture, the prunes
and any unabsorbed liqueur into the yolk mixture.
Immediately fold in a third of the whisked egg whites
using a large metal spoon, then fold in the remainder.
- Scoop
into the tin, spreading the mixture gently to the
edges. Bake for 18 to 20 minutes or until the cake
has risen and forms a soft crust. The cake should
still feel wobbly underneath when the tin is shaken.
- Leave
in the tin for 10 minutes, then carefully transfer
to a serving plate. Dust with the cocoa powder and
scatter with the raspberries.
Serves 6
| Splenda
Granulated Sweetener is available in 75g and 125g
packs and can be used almost anywhere you use sugar.
Spoon for spoon, it's just as sweet as sugar, but
weighs much less - the 125g pack is equivalent in
sweetness to 1.25kg of sugar.
What’s
special about SPLENDA Granulated Sweetener is
that you can cook and bake with it. It's the perfect
way to enjoy the desserts you love without all
the associated calories.
www.splenda.co.uk
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To order a copy of The
Sweet Life: 101 Indulgent Recipes with Less Sugar by
Antony Worrall Thompson from Amazon - click
here
Published
15 may 2008
Email
Hub-UK : info@hub-uk.com
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