Chocolate Mousse Cake
A rich chocolate brownie topped with a delicious chocolate mousse followed by some chocolate dipped strawberries
Ingredients
Brownie
- 110g icing sugar
- 110g unsalted butter, softened
- 100g ground almonds
- 1tbsp coco powder
- 2 large eggs
- 1tsp vanilla extract
- 1tsp sea salt flakes
Chocolate Mousse - 300g 70% dark chocolate
- 100g milk chocolate
- 75g golden caster sugar
- 4 large eggs, separated
- 300g double cream
- 1tsp flaked sea salt
- 1tsp vanilla
Chocolate Ganache - 50g dark chocolate
- 75g double cream
- 10g butter
- 100g double cream
- 10 chocolate dipped strawberries
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Method
1.Pre-heat oven to 170C and grease & line the bottom and sides of a 9-inch springform tin.
2.Brownie: sift the icing sugar into a large bowl & beat together with the butter until smooth & pale. Add the ground nuts & coco powder & combine before adding the eggs, vanilla & salt. Beat together until ingredients are fully combined & the mixture resembles a thick paste.
3.Transfer the mix into the tin & level before baking for 15-20 mins & then cool. Once cooled, place the sponge back into the tin that is lined with acetate & set aside.
4.Chocolate mousse: melt the chocolate over a bain-marie. Once melted, remove from heat & whisk in the egg yolks, vanilla & salt and set aside.
5.Whisk the egg whites until foaming then gradually adding the sugar, whisking until stiff peaks. Then, in a separate bowl, whisk the cream until you reach medium peaks.
6.Add 1/3 of the cream to the chocolate & mix to slacken before adding the remaining cream & combining. Next, add the egg whites into the chocolate cream and fold through until fully incorporated before pouring onto the brownie & levelling.
7.Ganache: melt the chocolate cream together in a microwavable bowl. Once melted, add the butter & stir to combine before allowing to cool slightly. Pour the ganache over the mouse, level, allow to set and serve