Skip to main content

Dark chocolate mousse cake




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 NESTL� 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
Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6
For the glaze, combine chocolate, cream and glucose in a small saucepan. Stir over low heat until melted and smooth. Cool slightly. Pour over mousse. Place in the fridge for 1 hour to set. Serve cut into wedges.

Base Recipe adapted from site

Comments

Post a Comment

Popular posts from this blog

Baked Crack Chicken Breasts

Ingredients 4 slices thick cut bacon, diced FOR THE CHICKEN 1 tablespoon vegetable oil 1 tablespoon butter 4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness salt and fresh ground pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon smoked or sweet paprika FOR THE RANCH CREAM CHEESE 4- ounces cream cheese, softened 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon dried dill weed 1/2 teaspoon dried chives 4 ounces shredded cheddar cheese, white or yellow - I use a little of both FOR GARNISH chopped fresh parsley sliced green scallions Instructions Preheat oven to 400F. Lightly grease a 9x13 baking dish with cooking spray and set aside. Set a large skillet over medium-high heat and add in diced bacon; cook until crispy. Remove bacon from skillet and set aside. DON'T discard bacon fat. Return skillet to heat and add vegetable oil to the remaining bacon fat. Pound chicken breasts to a 1/4-inch thickness an...
Post a Comment
Read more

Hot Chocolate Cookies

Ingredients 1 cup butter softened 1 cup sugar 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 1/4 cups flour 4 packages or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon baking powder 1 cup chocolate chips 1 cup Mallow Bits mini marshmallows do not work the same and can be a bit of a sticky mess Instructions Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for 30 minutes. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned...
Post a Comment
Read more

CHOCOLATE OREO CAKE

INGREDIENTS CHOCOLATE CAKE 2 cups (260g) flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey�s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) boiling water OREO ICING 1 1/2 cups (336g) butter 1 1/2 cups (284g) shortening 8�9 cups (920g-1035g) powdered sugar 3 cups (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6�7 tbsp (90ml-105ml) water CHOCOLATE GANACHE 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 cup heavy whipping cream Oreos, optional NOTE: You�ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package. INSTRUCTIONS  Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.  Add all dry ingredients to a large bowl and...
Post a Comment
Read more