Chocolate Mousse Cake
Chocolate Mousse Cake
Preparation Time:30 minutes
Cooking Time:15 minutes
Level of Difficulty:Easy
Servings:8
Ingredients
- 4 egg whites
- 110 g sugar
- 140 g hazelnuts, finely ground
- 2 tablespoons unsweetened cocoa powder
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- 250 g dark semi or bittersweet chocolate (60-70%)
- 4 egg yolks
- 70 g sugar
- 60ml + 240ml whipping cream
Method
- 1. Preheat oven to 180 deg C.
- 2. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
- 3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
- 4. Mix with finely ground hazelnuts and cocoa powder.
- 5. Bake at 180 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
- 6. Cool the cake.
- 7. Melt finely chopped dark chocolate over hot water.
- 8. Beat the egg yolks with 2 oz sugar until white.
- 9. Heat 60ml whipping cream to the boiling point, and whisk in beaten egg yolks.
- 10. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 38 deg C.
- 11. Whisk remainder of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
- 12. Transfer to the cake tin, and place in the refrigerator for several hours.
- If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
