Chocolate Mousse Cake

It's DashGlowPrincess' birthday day and I had the honour of whipping up a cake for her. Wanted to do a Coffee Mud cake but then decided on this intoxicating-death-by-chocolate-better-than-sex-chocolate-mousse-cake instead. I halved the ingredients to make a small itsy bitsy little cake. We felt a little high and hysterical after eating it because twas too intensely rich. Everyone loved the cake, and the birthday girl seemed very surprised! Happy Birthday DashGlowPrincess!

Your Challenge: Try to amuse your bouche with this Chocolate Mousse.

A very surprised DashGlowPrincess

Ready --- Steady --- Cook

Chocolate Mousse Cake

INGREDIENTS:

500g dark chocolate
2 tbs golden syrup
125g unsalted butter
4 eggs
1 tbs caster sugar
3 tbs plain flour, sifted
Icing sugar to decorate
Fresh Cream or Whipped cream to serve

METHOD: 

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.

4. Gently fold in the flour then fold in the chocolate mixture until combined.

5. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. 

6. 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).  

 

Coffee Mascarpone

Ingredients:

200g mascarpone cheese  

2 tbs instant coffee  

2 tbs pure icing sugar 

Method: 

1. Dissolve coffee in 1 tablespoon of boiling water and set aside to cool.

2. Beat together the mascarpone, coffee and sugar in a bowl until stiff.

3. Serve a dollop with the cake.

Microwave the frozen cake for 5seconds and serve with Coffee Mascarpone, Fresh Cream, Whipped Cream or Ice Cream. The original recipe served it with a Chocolate Sorbet and Coffee Mascarpone.

Challenge Accepted?

Enjoy!

Tosakanth