Dark chocolate mousse cake

This dessert is a chocoholic's dream of rich, intense and delicious flavours. Make it ahead to serve as the star of your next dinner party.

INGREDIENTS

• 60g Plaistowe Premium Dark Chocolate, finely chopped
• 50g unsalted butter, chopped
• 100g (1/2 cup) caster sugar
• 60ml (1/4 cup) hot water
• 50g (1/3 cup) plain flour
• 40g (1/4 cup) self-raising flour
• 1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa
• 1 egg

CHOCOLATE MOUSSE

• 400g Plaistowe Premium Dark Chocolate, finely chopped
• 100g dark chocolate (70% cocoa), finely chopped
• 750ml (3 cups) thickened cream

CHOCOLATE GLAZE

• 200g Plaistowe Premium Dark Chocolate, finely chopped
• 185ml (3/4 cup) thickened cream
• 2 tablespoons liquid glucose

METHOD

1. Preheat oven to 160C/140C fan forced. Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter.
2. Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until a skewer comes out clean.
3. Cool cake completely in pan. For mousse, place chocolates in a heatproof bowl over a saucepan of simmering water (don't let the water touch the bowl). Stir for 3-4 minutes or until melted and smooth.
4. Remove from heat and set aside to cool slightly. Use electric beaters to beat cream in a bowl until soft peaks form. Fold a third of the cream into the chocolate mixture. Repeat twice until well combined.
5. Spoon mousse into the pan. Tap on the bench a few times to remove any air pockets. Use a spatula to smooth the surface. Place in the fridge for 6 hours or overnight to chill and set.

Read more please visit : www.taste.com.au

Share this post