Warm Chocolate , Shortbread and Pistachio Mousse Cake
This is light, gooey and simply wonderful when freshly baked. The day after the texture is denser but it is still divine served with a dollop of crème fraîche and, in season, some local berries.
350g dark chocolate
3 large free-range eggs
300g golden caster sugar
150g shortbread, broken into bite-sized chunks (not crumbs)
100g shelled unsalted pistachio kernels
Preheat the oven to 170°C/325°F/Gas3 and base-line, then butter, a 23cm (9in) springform cake pan.
Melt the chocolate and butter together in a large bowl set over hot water or in a microwave cooker.
Beat the eggs and sugar together until thick and pale (4–5 minutes in a food mixer or 8–10 minutes by hand.)
Fold the egg mixture into the chocolate mix, then gently fold in the shortbread and nuts.
Tip into the prepared cake pan and bake for about 40 minutes, until just still a little wobbly in the middle. Remove from the oven and place on a wire rack to cool.
Leave for an hour before removing the sides and serve barely warm or at room temperature, cut into wedges, with crème fraîche and seasonal berries.
From Eating In by Sue Lawrence, published by Hachette
(c) Sue Lawrence 2011
Author: Sue Lawrence Email: email@example.com