Puddings from scratch always impress; especially this deliciously different take on chocolate mousse cake.
Top quality, high-density balsamic vinegar adds a layer of complexity to this rich, satisfying chocolate cake. A sumptuous dessert, it’s perfect whether you’re cooking for guests or just that one special person…
150g good quality dark chocolate, roughly chopped
150g salted butter, plus extra for greasing
150g golden caster sugar
2 tbsp double cream
3 large free-range eggs
For the chocolate ganache topping:
100g good quality dark chocolate, very finely chopped
100ml double cream
1 1⁄2 tbsp 1.34 Balsamic Vinegar of Modena
Preheat the oven to 170C. Lightly grease a 19cm loose-bottomed cake tin with butter and line with baking parchment.
For the cake, tip the chocolate, butter, sugar, and cream into a heavy-based saucepan and stir gently over the lowest possible heat or until the chocolate has almost melted. Remove from the heat and leave to melt in the residual heat.
Stir together until smooth and glossy then mix in the Balsamic Vinegar. Use a balloon whisk to beat in the eggs one-at-a-time. Pour into the prepared cake tin, place the tin on a baking sheet and bake in the oven for 40-50 minutes until almost set but with a very slight wobble in the centre. Leave to cool in the tin.
Remove the cooled cake from the tin and transfer to a serving plate.
For the chocolate ganache, place the chocolate in a medium-sized heatproof bowl. Pour the cream into a saucepan and bring to the boil over a medium heat. As soon as it reaches boiling point pour it over the finely chopped chocolate and whisk together with a balloon whisk until smooth and glossy then whisk in the Balsamic – don’t over mix it.