Baked Chocolate Mousse-Pudding

There are some days when I’m really conscious of the fact that I am not a food photographer.

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But then, who cares if the food photographs well when it tastes good?

This uber-chocolatey recipe is slightly reminiscent of a baked cheesecake, but tastes better than any baked cheesecake I’ve sampled…. not that I’ve sampled very many, admittedly, but you catch my drift.

The recipe is from the Green & Blacks chocolate cookbook – I’ve put the full recipe below, though actually used half quantities as it was only for five of us and it claimed to make 10 -12 slices.

If you don’t have a loose-bottomed cake tin, I’d advise using a square or rectangle and lining with greaseproof paper (with the excess hanging over the edges) so you can lift it out.

A food processor or blender is a big help to this recipe – if your’s, like mine, is buried in a cupboard then it’s worth hoiking it out as it’s useful both for the base and the filling.

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225g digestive biscuits
80g butter
80g dark chocolate, chopped

  1. Melt the chocolate and butter, either slowly in a microwave or over a pan of simmering water
  2. Pulse the biscuits in a food processor / blender until fine crumbs (or bash them with a rolling pin)
  3. Stir the crushed biscuits into the melted mixture
  4. Place in the fridge for 20-30 minutes while you make the main bit so that it hardens

Main bit

180g chocolate (dark or dark/milk mix), chopped
180g butter
180g dark muscovado sugar
180ml double cream
4 eggs

  1. Preheat oven to 180oC
  2. Melt the butter and chocolate together as before, and allow to cool slightly (to prevent the cream curdling)
  3. In the food processor, blend the sugar, cream, and eggs together.
  4. Once cool, add the melted mixture to the other ingredients and blend together again.
  5. Pour the filling over the base and cook for about 45 minutes in the oven until quite firm.
  6. Allow to cool and sieve some icing sugar over the top.

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