4/04/2017

Rich Chocolate Mousse Cake

I went to a 50th wedding anniversary party a few weeks ago, and this was the celebration cake. It was delicious, so I asked my friend who made it for the recipe.

It's more like a solid mousse than a cake, but the chocolate flavour is so good. I have to say tho' that a slice is very rich. I made it last weekend as a try out for Easter, as I had friends coming for lunch.

For the cake you need ; 330g dark chocolate, 120g cocoa, 350g melted butter, 10 egg yolks, 330g icing sugar and 330g  whipping cream

For the ganache: 200g dark chocolate and 10cl single cream

You need  a 23cm springform cake tin lined with baking parchment

Beat the egg yolks together till fluffy. [Freeze the whites in batches for meringues?] Melt the chocolate and butter over a bain marie then add to the yolks and mix gently together. Add the cocoa powder and mix well. Whisk the cream till firm, and carefully fold into the egg mixture.

For the icing - melt the chocolate and cream over a bain marie. Spoon a thin layer of this chocolate ganache into the bottom of the cake tin, then add the cake mixture, smoothing the top with a palette knife.

Take the cake out of the fridge and cover top with the ganache, using a palette knife to smooth it over.

Put back into the fridge for at least 3 hours, remove when needed and carefully remove from the tin and serve chilled.



As I said earlier, it's very rich. My daughter added the mint and a couple of bits of chocolate for the photo, but it doesn't need any additions. A smooth, creamy mousse cake, perfect for a special occasion. Decorated with some chocolate eggs, it's going to be my centrepiece at Easter!

Note - as the cake contains uncooked egg yolks, it's not suitable for young children or pregnant mums.

2 comments:

Suelle said...

This sounds amazing, but it makes a huge cake by the look of it! I wonder if half quantities and a smaller tin would work as well - I don't see why it shouldn't.

I like the idea of putting some of the ganache in the bottom of the tin too, just to give a textural contrast.

Phil in the Kitchen said...

Perfect for Easter. Easter is the ideal excuse for something rich and delicious.