Pink peppercorn and chocolate mousse cake
Prep Time – 25 minutes
Cook Time – 32 minutes
Serves 8
Ingredients:
- 75g pecans
- 1 tsp pink peppercorns, plus extra to serve
- 150g salted butter plus extra for greasing
- 250g good-quality dark chocolate
- 150g caster sugar
- 5 large eggs, separated
- 1 tbsp whisky
- A pinch of salt
- Icing sugar to serve
Method:
- Tip the pecans onto a baking tray and transfer to the oven to toast for 6-7 minutes. Blitz to a fine dust in a good processor, then set aside. Crush the peppercorns in a pestle and mortar until fine (failing that, bash them with the end of a rolling pin in a small bowl).
- Lightly butter and line a 23cm (9in) round spring-form cake tin with baking parchment. Heat the oven to 160˚C/fan 140˚C/gas mark 3.
- Melt the butter and chocolate in a heatproof bowl set over simmering water, or in the microwave. Remove from the heat and mix in 60g of the sugar. Then stir in the egg yolks, pecans, most of the peppercorns and the whisky.
- In another large bowl, add the salt to the egg whites and use an electric whisk to beat them to soft peaks. Whisk in half the remaining sugar, until the mixture will stand up in peaks when the whisk is lifted, then add the rest of the sugar. Whisk again until stiff and glossy. Stir a spoon of this meringue into the chocolate mixture to loosen it a bit, then carefully fold in the rest (be gentle, you want to avoid bashing out all the air you’ve carefully incorporated). Pour the batter into the tin, level the top and bake for 25 minutes.
- Leave the cake to cool in the tin, on a wire rack, for 10 minutes. It will sink dramatically – but don’t worry. Once cool, remove the cake from the tin and dust with icing sugar and a scrunch of pink peppercorns.