Baking Chocolate Mousse Cake

Our answer

Nigella's Chocolate Mousse Cake (from Domestic Goddess) is usually baked in a foil-lined springform pan in a hot water bath (bain marie). Foil is used to line the tin to reduce the risk of water seeping into the pan. Whilst silicone pans are sealed so water should not be able to come in we feel that there will be difficulties in getting the cakes out of the pan.

The cake has a very delicate structure as it is gluten free and is cooked very gently. With a springform pan you can unclip and remove the sides of the pan and slide the cake onto a plate (tearing away the foil from the sides). For a silicone muffin pan you will need to push the cakes up and out of the cavities, or invert the pan, and the cakes will break up as you do this.