Sunday, October 16, 2016

Chocolate mousse box

The mousse in this cake is as smooth as silk and has a surprise hint of hazelnut. Tease the tastebuds with this rich, multi-textured chocolate dessert.

Chocolate mousse box

Mousse

  1. Step 1

    Preheat oven to 180°C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll pans with oil. Line with non-stick baking paper.

  2. Step 2

    Use an electric beater to beat the eggs, sugar and vanilla in a bowl until thick and pale. Combine flour, cocoa powder and baking powder in a bowl. Sift one-third of the flour mixture over the egg mixture. Use a large metal spoon to fold until just combined. Repeat, in 2 more batches, with the remaining flour mixture. Divide evenly between prepared pans and smooth the surfaces. Bake for 15 minutes or until the cakes spring back when lightly touched. Set aside in the pans on a wire rack to cool completely.

  3. Step 3

    Meanwhile, to make the mousse, use an electric beater to beat the egg yolks and icing sugar in a bowl until thick and pale. Beat in the chocolate and Frangelico. Whisk the cream in a bowl until soft peaks form. Use a large metal spoon to gently fold the cream into the chocolate mixture. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into the chocolate mixture. Repeat, in 2 more batches, with remaining egg white. Cover surface with plastic wrap.

  4. Step 4

    Spray a 7.5cm-deep, 8.5 x 17cm loaf pan with oil and line with plastic wrap. Turn the cakes onto a sheet of non-stick baking paper. Remove the top sheets of paper. Line the base and sides of the prepared loaf pan with cake, cutting to fit. Reserve excess cake. Cut two 8.5 x 17cm rectangles from the reserved cake.

  5. Step 5

    Spoon half the mousse over the cake base and smooth the surface. Top with 1 cake rectangle, pressing down gently. Spoon over the remaining mousse and smooth the surface. Top with the remaining cake rectangle and press down gently. Wrap in plastic wrap and place in the fridge for 4-6 hours or overnight to set.

  6. Step 6

    Stir the chocolate and butter in a saucepan over low heat until chocolate melts and the mixture is smooth. Turn the cake onto a serving platter and pour over the chocolate sauce.

Allow overnight to set.

Related Posts:

  • Pumpkin crust pizza with smoked mozzarella and basil"I love this recipe (which was inspired by pumpkin scones) because it's quick, healthy and tastes amazing. And for me, simple pizza toppings are the best." 420g (1 1/2 cups) mashed pumpkin 450g (3 cu… Read More
  • Italian meatball wrapTake a few shortcuts with these speedy beef and pork meatball wraps topped with eggplant and basil pesto. Olive oil spray 560g pkt Coles Australian Beef & Pork Meatballs 4 Coles Brand White Soft Wraps … Read More
  • Blue cheese burger with pear and red cabbage slawAdd a touch of sweetness to this indulgent blue cheese burger with crunchy pear and red cabbage slaw. 500g Coles Australian 3 Star Beef Mince 1 garlic clove, crushed 2 tablespoons flat-leaf parsley, chopp… Read More
  • Banana breadGet your tastebuds buzzing for this for this best banana bread recipe - simply make, bake and watch it go! Melted low-fat dairy spread, to grease 265g (1 3/4 cups) self-raising flour 40g (1/4 cup) plain flou… Read More
  • Baked miso fish parcelsFor an effortless and flavoursome weeknight meal, bake your fish in the oven with a homemade soy, miso and ginger infused paste. 1/4 cup (60ml) miso paste 1 tablespoon mirin seasoning 1 tablespoon salt-re… Read More

0 comments:

Post a Comment