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https://www.lifestylefood.com.au/recipes/15470/chocolate-mousse-cake

LifestyleFOOD.com.au

Chocolate Mousse Cake

This is an intense Cocolate dessert. I used the Chilli Chocolate cake minus the chilli for the base and an eggless choc mousse (to accomodate a pregnant sister in law) and topped it off with a coffee flavoured cream and roasted hazelnuts. The flavour and texture combo is delish with the mousse being the star of the show.

Ingredients

  • CHOCOLATE SPONGE CAKE BASE:

  • 130g Dark Chocolate

  • 120g Butter - at room temp

  • 40g Icing Sugar

  • Pinch of Salt

  • 6 Eggs - separated

  • 180g Caster Sugar

  • 130g Plain Flour - sifted

  • CHOCOLATE MOUSSE:

  • 1/4 cup Sugar

  • 1 tsp Gelatin

  • 1/2 cup Milk

  • 200g Dark Chocolate - chopped

  • 2 tsp Vanilla Extract

  • 300ml Cream

  • COFFEE CREAM:

  • 300ml Cream

  • 4 Tblsp Coffee Syrup (or 2 tsp Instant Coffee dissolved in 1 Tbsp water)

  • 2 Tbsp Icing Sugar

  • 50g fresh Roasted Hazelnuts

Method

  • 1.

    Preheat oven to 180 C

  • 2.

    Grease a 22cm Springform pan and line the base with baking paper

  • 3.

    Melt the chocolate - I do it in the microwave on Medium power at minute intervals, stirring after each go til it's all melted

  • 4.

    Cream the butter, icing sugar and salt

  • 5.

    Add the egg yolks one at a time to the butter mixture

  • 6.

    Add the melted chocolate

  • 7.

    Whip the egg whites, gradually adding the sugar and beating til stiff.

  • 8.

    Carefully fold 1/3 of the egg whites into the chocolate mix

  • 9.

    Fold in the remaining egg whites and the sifted flour

  • 10.

    Pour batter into the baking tin and bake approx 30 - 40 mins

  • 11.

    Cool completely on a rack then put it back in the tin.

  • 12.

    MOUSSE:

  • 13.

    Stir the sugar and the gelatin in small saucepan with the milk and leave for 2 mins to soften the gelatin.

  • 14.

    Cook over medium heat, stirring constantly til it just begins to boil.

  • 15.

    Remove from heat immediately and stir in chocolate til melted.

  • 16.

    Stir in Vanilla

  • 17.

    Cool to room temperature.

  • 18.

    Beat the cream til stiff.

  • 19.

    Gradually fold in the cooled chocolate mixture til just blended.

  • 20.

    Spoon mousse ontop of cake in the tin and refigerate til set - a few hours.

  • 21.

    Run a knife around rim and remove cake from tin.

  • 22.

    COFFEE CREAM:

  • 23.

    Beat cream with icing sugar til almost stiff then add coffee.

  • 24.

    Pipe coffee cream over the mousse layer and then scatter chopped hazelnuts ontop

Notes

Admittedly, I only used 3/4 of the cake mixture so the cake layer wouldn't be so thick. I ended up with a mini cake all to myself. You can use the entire cake batter if you want though.

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