Chocolate Mousse Cake Recipe
PREP TIME
25 mins
COOK TIME
30 mins
COURSE
CUISINE
SERVINGS
12 slices
CALORIES
408 kcal
-
500
g
dark chocolate
-
Melted chocolate to decorate
-
Chocolate sorbet to serve
-
2
tbsp
golden syrup
-
1
tbsp
caster sugar
-
1
tbsp
plain flour, sifted
-
4
eggs
-
200
g
mascarpone cheese
-
2
tbsp
instant coffee
-
125
g
unsalted butter
-
2
tbsp
pure icing sugar
- Preheat the oven at 220°C.
- Grease and line a 20cm round spring-form cake pan's base with non-stick baking paper.
- Melt the chocolate with the golden syrup and butter in a bowl over a saucepan of gently simmering water.
- Set aside to slightly cool.
- Place eggs and sugar in a large bowl and beat on high for 10 minutes with an electric hand beater until mixture is very thick and pale.
- Fold in the flour gently then fold in the chocolate mixture until combined.
- Pour into the cake pan and bake on the center shelf for about 12 minutes.
- Remove the pan from oven and stick a knife around the edge of the cake.
- Remove collar from the cake pan and transfer the cake to the fridge for 1 hour to cool (this step is so important to set the middle of the cake).
- Meanwhile, make the coffee mascarpone, by dissolving coffee in 1 tbsp of boiling water and set aside to cool.
- Beat together the mascarpone, the coffee and the sugar in a bowl until stiff.
- To make a chocolate leaf for decoration, brush a non-toxic leaf with the melted chocolate and peel the leaf off when cool.
- Slice the cake.
- Serve with a dollop of coffee mascarpone on top of each slice, a chocolate leaf on top and a scoop of sorbet on the side.
KEYWORD
chocolate mousse cake, flourless chocolate cake, chocolate mascarpone cake
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