One bite of this chocolate mousse cake and you would not believe it is under 300 calories. This baked cake is so rich but uses yoghurt instead of cream to make it a Skinny Dessert.
South Africa is the most amazingly beautiful country. You can ask anyone who has visited here and I am sure they will echo the sentiment. And South Africans who have emigrated will also have this country in their heart. But at the moment things are not looking so good for us. Our national airline used to make a profit. But then a board of directors was put in place who thought it best to sell all the planes it owned, and then lease them back! And they sold their landing slots at various airports. One of them being the popular Cape Town to London route. All these bad decisions, plus inflated employment rates has put the company into business rescue. Our local national broadcaster is also in the hock, not being able to pay for the rights to have shown the Rugby World Cup.
Quite sad for a country whose blood runs green when rugby is mentioned and even more so because we won. This is one sport that has unified our nation since 1995. To top this, we have one electricity supplier in the country. There is no competition, and for years they have not done any maintenance. In one fiscal year the cash set aside for this was invested at a great interest rate. This was the only year the company made a profit! We are back in our cycle of load shedding. There is not enough generation capacity to fulfil the needs, and with it comes a lot of losses. Loss of income for Eskom. Loss of business for companies that cannot operate. And loss of taxes for the Government. And it means trying to bake around the power cuts, which is not easy!
Click on the links for conversions and notes.
Chocolate Mousse Cake
- Flour for dusting
- 280 g dark chocolate minimum 70%
- 6 egg yolks reserve 4 egg whites
- 160 g fructose
- 550 g thick yoghurt
- 4 egg whites
- Preheat the oven to 150° Celsius
- Spray a 23cm springform tin with cooking spray and line the bottom
- Dust with flour, and wrap the bottom and sides in a double layer of foil
- Place into a roasting pan
- Fill your kettle and boil the water as you will need hot water for the baking stage
- Place the chocolate into a bain-marie and melt the chocolate, stirring occasionally
- Once melted set aside to cool slightly
- Place the egg yolks into a large mixing bowl and add 80g fructose
- Whisk until pale and thick
- Continue to whisk while you slowly add the chocolate
- Add the yoghurt and mix to combine using a spatula
- Place the egg whites into a stand mixer bowl and whisk until soft peaks form
- Add the rest of the fructose a tablespoon at a time until thick and glossy
- Add a third of the meringue into the chocolate mixture and stir gently to combine
- Gently fold in the rest of the meringue and when completely mixed in pour the batter into the tin
- Flatten the top as best as you can and pour hot water into the pan until three-quarters of the way up the tin
- Carefully place the pan into the oven and bake for 50 minutes
- Remove the pan from the oven and the tin from the pan and leave the cake to cool completely
- When cool place into the fridge for at least 2 hours before removing from the tin
Today is our 17th wedding anniversary, and we will be celebrating with my parents in Johannesburg.