Meals at Marlborough College Summer School are not typical of your average School Dinner. In fact, the delicious and diverse range of food served by the Norwood Hall catering team is regarded by many as a highlight of the event.
To give you a taste of Summer School at home, Head Chef, Robin Smith has shared a selection of favourite recipes including this one for his Flourless Chocolate Mousse Cake. We did consider giving you the Chilled Gazpacho Soup followed by the Herb Roasted Poussin first, but, why should we always save the best until last? You might just be too full for desert by then!
Flourless Chocolate Cake
4 eggs, separated
125g (1/2 cup + 2 tbsp) caster sugar
35g (2 tbsp + 1 tsp) cocoa powder, sifted
5 eggs, whites only
165g dark chocolate, chopped (70% cocoa solids)
25g caster sugar
Preheat oven to 170 C. You will need an 8” ring mould to bake this cake. Wrap the sides and base of the ring with aluminium foil. Now, line the base and sides of the ring with parchment paper again. Butter the base and sides of the parchment. Set aside.
Whip the egg whites until frothy (2 minutes). Gradually add the sugar and whip (4-5 minutes). Add the egg yolks to the egg whites and whisk until combined. Now fold well.
Dust the cocoa powder into the egg mixture through a sieve. Fold gingerly, just until the ingredients are combined.
Pour into the ring mould. Bake for 15 minutes until a skewer inserted in the centre comes out clean.
Allow the cake to cool for an hour.
Melt the chopped chocolate over a saucepan of simmering water.
Whip the egg whites to a frothy texture. Add the sugar. Whip to stiff peaks.
Fold a third of the egg whites to the melted chocolate. Fold just until combined. Fold the remaining chocolate. Fold well.
Cut the top crust of the cooled cake. Place it back into the ring. Pour the prepared mousse on top. Refrigerate the cake for at least 2 hours.
Add fresh raspberries on top before serving.