Baked Chocolate Mousse
This rich dessert can be served with cream or ice cream
Makes enough for: 8 people
Ingredients
- 125 g coconut sugar
- 85 mls olive oil
- 50 g dark chocolate, 80% cocoa solids, roughly chopped
- 90 mls milk, divided
- 2 eggs
- 40 g cocoa powder
- 60 g almond flour
- 1 pinch salt flakes
- 230 g jarred black cherries, drained and pitted weight *, divided
- 150 g mascarpone
- 50 g walnuts, broken up
Method
- Preheat the oven to 160° Celsius
- Place the sugar, olive oil and chocolate into a heavy bottomed saucepan
- Melt over a low temperature, stirring occasionally, until the chocolate has melted
- When the mixture is nice and glossy, add 70mls of the milk and stir in
- Set aside to cool for 10 minutes
- Place the eggs into a stand mixer bowl and whisk until doubled in volume
- Pour in the chocolate mixture and fold to combine
- Add the cocoa, flour, salt and half of the cherries and fold to combine
- Place the mascarpone into a mixing bowl and add the rest of the milk
- Whisk until smooth and then set aside
- Pour the batter into a lined brownie tin and top with the mascarpone
- Use a knife to swirl the mascarpone into the brownie mixture
- Scatter the remaining cherries and walnuts over the top of the mixture and place the tin into the oven
- Bake for 35 minutes then remove from the oven and serve warm
Notes
* save the alcohol or syrup from the cherries and reduce on the stove in a heavy bottomed saucepan over a medium temperature. When nice and sticky, decant into a jug and serve with your dessert