Chocolate Mousse Cake

December 3, 2007

This is for 26 cm cake form

Adapted from : Penny Oliver. Cuisine. 2005.
For the cake:
4 eggs
3/4 cup caster sugar
2/3 cup all purposed flour
1/3 cup cornstarch
1 tsp baking powder

Chocolate Mousse:
250 g cooking chocolate
6 egg yolks
250 g soft butter
6 egg whites

300 ml whipped cream
100 g cooking chocolate melted with 50ml of cream and 3 Tbs of brandy


To make the cake:

Beat the eggs with an electric beater until very thick and fluffy.
Slowly add the sugar and continue beating until the mixture becomes
white and very thick. Sift all the dry ingredients together and gently
fold them into the egg mixture. Pour the cake mixture into a buttered
and floured 26-28cm spring form cake tin. Bake in a preheated oven at
190C for 25-30 minutes. Turn the cake onto a rack and cool. Transfer
the sponge to a serving plate. Fix a fold of strong tin foil around the cake to form a collar, ready to receive the chocolate mousse mixture.
To make the mousse:

Melt the chocolate over hot water. Beat the egg yolks and blend with
the chocolate to mix well. Beat in the softened butter. Beat the egg
whites stiff to the stiff peak stage. Fold the stiffly beaten egg
whites into the chocolate mixture. Pour the chocolate mixture over the
cake. Cover and refrigerate for 4 hours or overnight.

Note :

For mousse you can mix with some flavours like frangelico, cointreau, brandy, vanili etc,

Egg whites  can be replaced with tickened cream and garnish with your taste…!!

Cover the cake with whipped cream and drizzle over a little melted, flacoured chocolate. With each slice of cake serve a little extra flavoured, melted chocolate on the side.


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