Eggs are practically magic. Practical magic too when it comes to baking and desserts. Eggs are the ingredient that makes the flour and sugar and milk and butter come together in the oven to produce a delicious baked treat.
Eggs also have a richness of flavour, which comes out as that moreish mouthfeel that makes you want to ask for another slice of cake, another biscuit, or another scoop of pudding … every single time!
Egg whites can be whipped to make the lightest, most delectable meringues, and folded carefully into batters to help them rise to souffle-soft heights; while egg yolks can both smooth and thicken gently bubbling custards, so they are silky and dollop just right.
There’s also another secret that eggs bring to baking. The protein in the eggs darkens in the heat of the oven, turning your scones, vanilla cookies and pies that very appealing golden brown because we need our eyes to enjoy our treats before our tastebuds and bellies are rewarded.
Make Chocolate Mousse and White Chocolate Bundt Cake today and see how you fall in love with eggs all over again.
You’ll need: 170g milk or dark chocolate; ¼ cup double cream; 4 large eggs, whites only; 3 tablespoons castor or white sugar; 1 tablespoon cocoa powder; cream or torched meringue and chocolate shavings to garnish, optional
Break the chocolate into a heat-proof bowl and place in the microwave in 20 second intervals, stirring between each one, until melted and smooth. Add in the cream and beat vigorously until the mixture is thick and smooth. Initially, it will be runny, then the mixture will start to come together and when it gets very thick, set aside.
Place the egg whites into a large bowl, or the bowl of your stand mixer and whisk on medium-high until you can remove the whisk and the peaks hold for a few seconds (soft peak). You can do this by hand, but an electric hand mixer or stand mixer makes it quicker.
Once your egg whites are whisked, add in the castor sugar and whisk again on medium speed until glossy, about 30 seconds.
Add the chocolate mixture, spoonful by spoonful, while the stand mixer is on low. If you don’t have a stand mixer, add a spoonful of the chocolate mixture, mix, stop, and repeat until all the chocolate is incorporated.
Finally, add the cocoa powder and turn the mixer up to medium speed until well incorporated and you have a smooth, light and aerated mixture.
Divide the mixture between 4 small or 2 larger glasses/dishes. Place in the fridge for up to 2 hours before serving. Add some whipped cream or torched Swiss meringue and chocolate shavings on top to garnish.
This chocolate mousse is best eaten on the same day and best served chilled.
White chocolate Bundt cake
You’ll need: Cooking spray, for the pan; 375g butter, room temperature; 2 cups granulated sugar; 4 large eggs; 1 Tbsp vanilla extract; 3 cups flour; 6 Tbsp cornflour; 2 tsp baking powder; ½ tsp salt; 1 cup milk
For the glaze – 100g white chocolate
Preheat the oven to 180°C. Grease a Bundt pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
In another large bowl, whisk together flour, cornflour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
Pour batter into greased Bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 50-55 minutes. Let it cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
When the cake is completely cool, break the white chocolate into pieces, melt in the microwave for about 2 minutes whilst stirring and ensuring there are no lumps. Drizzle over cake and serve!