» Print Recipe
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.
Preheat oven to 180 C
Grease a 22cm Springform pan and line the base with baking paper
Melt the chocolate - I do it in the microwave on Medium power at minute intervals, stirring after each go til it's all melted
Cream the butter, icing sugar and salt
Add the egg yolks one at a time to the butter mixture
Add the melted chocolate
Whip the egg whites, gradually adding the sugar and beating til stiff.
Carefully fold 1/3 of the egg whites into the chocolate mix
Fold in the remaining egg whites and the sifted flour
Pour batter into the baking tin and bake approx 30 - 40 mins
Cool completely on a rack then put it back in the tin.
Stir the sugar and the gelatin in small saucepan with the milk and leave for 2 mins to soften the gelatin.
Cook over medium heat, stirring constantly til it just begins to boil.
Remove from heat immediately and stir in chocolate til melted.
Stir in Vanilla
Cool to room temperature.
Beat the cream til stiff.
Gradually fold in the cooled chocolate mixture til just blended.
Spoon mousse ontop of cake in the tin and refigerate til set - a few hours.
Run a knife around rim and remove cake from tin.
Beat cream with icing sugar til almost stiff then add coffee.
Pipe coffee cream over the mousse layer and then scatter chopped hazelnuts ontop
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.
» Related Recipes
» Metric Converter