Wednesday, April 2, 2008

Chocolate Mousse Cake

Dark Chocolate Mousse Cake - the end product-

One slice of this mousse will be enough for even the most hardcore of chocolate lovers

(sereves 8 - 10)

285 g dark chocolate buttons
600 ml pouring cream
6 large egg yolks
170 g caster sugar
10 amaretti biscuits, crushed

To serve with:
cocoa powder
amaretto liqueur
creme fraiche

Some of the ingredients required for the cake: Dark Chocolate, Pouring Cream, Cocoa Powder, and Amaretti Biscuits


1. Preheat oven to fan-forced 130 C (150 C conventional)

2. Melt chocolate in a bowl over a pan simmering water (don't let the bowl touch the water) or in microwave. Allow to cool slightly then stir in cream gradually until smooth.

Make sure you melt the chocolate over hot water, not over the fire.

Pour the cream a little at a time or else it would be difficult to mix them up evenly.

3. Combine yolks and sugar in a medium bowl and whisk until pale and smooth.

This is the consistency that you should be looking for.

4. Pour chocolate mixture onto yolks and stir until smooth.

5. Place a 25-cm greased tart tin on a baking tray and pour mixture into tin.

6. Bake for 45 minutes or until just set.

7. Remove and cool.

8. Refrigerate for at least two hours before serving.

9. Turn out, press amaretti biscuits and cocoa into the side and drizzle with liqueur.

10. Serve in slices with a dollop of creme fraiche.

Note: This cake is a very, very and I do mean VERY rich cake. Not meant for those who are on a diet. And while serving, please keep it to small thin slices.

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