Hubby & I have just returned from a fantastic weekend with our friends Rach & Nick in Bristol. Whenever we meet up it always involves great food and drink; be it bacon butties and cider when camping or, as it was this weekend, pure indulgence with lashings of wine, the odd bottle of vintage port, fine food and lots of chocolate.
Rach & Nick have a beautiful fluffy cat called Simba who kept us amused with his crazy antics all weekend. I admit he made me broody for a cat, but it is not feasible where we live now.
On Saturday night Nick cooked crab cakes for starter and chicken thighs with a orange, ginger, garlic & sun dried tomato salsa. It sounds like an odd combination, but it worked deliciously. For pudding Rach cooked a heavenly Chocolate Mousse Cake. I has to be the best chocolate cake I have ever tasted and tasted even better this morning after being chilled. Not diet friendly in the slightest, but to be honest who cares when it comes to chocolate cake!
Chocolate Mousse Cake
350g/12oz dark chocolate, broken into small pieces
225g/8oz unsalted butter
210g/7oz golden caster sugar
100g/4oz shortbread, broken into bitesized pieces
1) Preheat oven to 160oc (fan 140oc). Line and butter a 23cm springform tin. Melt chocolate and butter over a very low heat. Allow to cool slightly. Beat eggs & sugar with an electric whisk for 5 min until doubled in volume.
2) Gently fold the chocolate into the egg, then fold in the biscuits. Pour into tin a bake for 40-45 min until firm. Allow to cool in the tin for about 30 min.
When warm the inside of the cake will have the consistency of molten babycakes, but when chilled it hardens slightly and is gorgeous. You can eat it warm or chilled.