Chocolate Mousse Cake
“The final course, dessert. To see a better picture of what it should look like, click here. Or you can just drool over mine: Chocolate mousse cake, gooey in the middle with a nice coffee marscarpone cream and ice-cream. I didn’t have any chocolate sorbet so I just used plain vanilla ice-cream. I also didn’t...”
The final course, dessert.
To see a better picture of what it should look like, click here.
Or you can just drool over mine:
Chocolate mousse cake, gooey in the middle with a nice coffee marscarpone cream and ice-cream. I didn’t have any chocolate sorbet so I just used plain vanilla ice-cream. I also didn’t do the chocolate leaf but who cares, it tasted amazing!
Very rich, probably something to do with the 500g of dark chocolate it has in it! I think I chilled mine for too long so it could have been a bit gooey-er, however it was still a winner with the family.
The recipe says “serves 4″ but it serves more like 8-10 as you wouldn’t want a huge slice or you might go into diabetic shock (well not really, it can get a bit sweet after a medium sized slice).
Try it and see, it will be love at first bite!
Chocolate Mousse Cake
500g dark chocolate
2 tbs golden syrup
125g unsalted butter
1 tbs caster sugar
1 tbs plain flour, sifted
Melted chocolate, to decorate
Chocolate sorbet, to serve
200g mascarpone cheese
2 tbs instant coffee
2 tbs pure icing sugar
1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
Serves 4 (but i think you can serve at least 8!)