https://www.lifestylefood.com.au/recipes/18790/chocolate-mousse-cake

LifestyleFOOD.com.au

Gooey choc-heaven

Ingredients

  • Sponge

  • 6 large eggs

  • ¾ cups sugar

  • 1/3 cup flour

  • 1/3 cup cocoa

  • 1/3 cup melted butter

  • Mousse

  • 2 cups chocolate chips

  • ½ cup boiling water

  • 5 egg yolks

  • 5 Tbsp soft unsweetened butter

  • 3 Tbsp brandy

  • Cake Glaze

  • ¼ cup unsalted butter

  • 4 oz semi sweet chocolate

  • 2 Tbsp heavy cream

  • 1 Tbsp coffee liqueur

Method

  • Sponge:

  • 1.

    Preheat oven to 350F. 

  • 2.

    Combine the eggs and sugar in a bowl. 

  • 3.

    Heat until lukewarm over hot, but not boiling water. 

  • 4.

    Then beat with electric mixture until triple in volume.

  • 5.

    Sift in flour and cocoa and fold one third at a time into the eggs mixture. 

  • 6.

    Very carefully add the butter. 

  • 7.

    Pour into a prepared cookie sheet lined with wax paper. 

  • 8.

    Bake for 20-22 minutes.

  • Mousse:

  • 1.

    Boil a cup of water.

  • 2.

    Place chocolate chips in food processor for about 5 seconds then slowly add the boiling water and continue processing. 

  • 3.

    Add the egg yolks, one at a time. 

  • 4.

    Add the brandy and butter. 

  • 5.

    Beat five eggs until stiff and the carefully fold into the chocolate.

  • Glaze:

  • 1.

    Melt together the butter and chocolate. 

  • 2.

    Mix the cream and liqueur and add to the chocolate.

  • Directions for cake assembly::

  • 1.

    Line a loaf pan with plastic, letting it hang over. 

  • 2.

    Cut the chocolate sponge into pieces and line the loaf pan. 

  • 3.

    Spoon in the mousse and cover with left over pieces of sponge. 

  • 4.

    Press down slightly and pull the plastic over the cake. 

  • 5.

    Let the cake stand for  3 hours. 

  • 6.

    Un-mold and glaze the cake then serve with berries and whipped cream if desired.

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