Community Corner

Recipes: If It's Easter, It Must Be Time for Chocolate

Westhampton Beach Cookbook author Margaret Johnson shares her recipe for Chocolate Mousse Cake

Even though the Easter bunny is white and fluffy and marshmallow peeps are bright yellow, we somehow still associate Easter with chocolate. Let the indulgence begin — better yet, end — with this nearly obligatory dessert. It’s as easy-as-pie to put together, and because it’s flourless, is light and somewhat guilt-free.

Chocolate Mousse Cake

Serves 8-10

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9 squares bittersweet chocolate, chopped

1/2 cup plus 2 tablespoons castor (superfine) sugar

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12 tablespoons unsalted butter

1/2 cup ground hazelnuts or almonds

5 large eggs, separated

Confectioners’ sugar for dusting

Fresh berries, vanilla ice cream, or whipped cream for garnish

1. Preheat the oven to 350° F. Generously butter and flour a 10-inch springform pan.

2. In medium saucepan, combine the chocolate, sugar, and butter. Cook over low heat until the butter and chocolate melt. Stir until smooth. Remove from the heat and add the ground nuts. Stir in the egg yolks, one at a time.

           3. In a large bowl or stand mixer, beat the egg whites on medium until stiff, glossy peaks form. Gently fold one third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites.

4. Transfer to the prepared pan and bake for 35-40 minutes, or until the top is firm. The cake will rise, form a crust, and then fall again. Remove from the oven and let cool completely on a wire rack. Run a knife around the inside edges the pan and remove the metal ring.

5. To serve, dust the cake with confectioners’ sugar and garnish with fruit, cream, or ice cream.

For more recipies, click here.

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland was released on Amazon on Feb. 23.


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