Recipe – Chocolate mousse cake
Chocolate Genoise
3 eggs
65g flour
20g cocoa powder
85g caster sugar
Whisk the eggs and sugar until light and fluffy; now fold in a little at a time the sifted flour and cocoa powder, spread onto a baking sheet lined with baking parchment and bake at 180ºC for 15 minutes. Allow to cool on a rack with the baking parchment removed.
Chocolate mousse
400g chocolate
200g caster sugar
200ml water
3 large eggs
400ml double cream
First melt the chocolate in the microwave or in a bowl over a pan of boiling water. Then add the water to the sugar and bring to a rolling boil; start to whisk the eggs until light and fluffy. Once the sugar syrup reaches 121ºC, whisk into the eggs and keep whisking until it cools down. Then whip the cream to the soft peak stage. Meanwhile, fold half the eggs, cream & chocolate together in a large bowl. Once all are well mixed, add the rest of the eggs, cream and chocolate. The mousse is now ready to be poured into your chosen moulds.
Chocolate fudge topping
300ml double cream
50g sugar
200g dark chocolate
1 leaf gelatine
100g butter
Soak the gelatine in cold water, heat the cream then add the butter, sugar and chocolate. Once the gelatine is soft, add this to the mix and stir well; allow to cool before pouring onto the chilled mousse.
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