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Choc mousse and sticky date trifle
Choc mousse and sticky date trifle
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Prep Time:
525 minutes
Cook Time:
60 minutes
Total Time:
585 minutes
Prepare cake 4 days before, trifle 2 days before, decorate and serve on Christmas Day!
Ingredients:
  • 250g medjool dates, pitted, finely chopped
  • 2.50 gm bicarbonate of soda
  • 100g butter, at room temperature
  • 530g (2 1/2 cups) Caster Sugar
  • 3 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 0.63 gm ground cinnamon
  • 125ml (1/2 cup) salted caramel topping, plus extra, to drizzle
  • 60ml (1/4 cup) Frangelico (optional)
  • 450ml double cream
  • 185ml (3/4 cup) thickened cream
  • 45g (1/4 cup) Pure Icing Sugar, sifted, plus extra, to dust
  • 360g milk cooking chocolate, finely chopped
  • 375ml (1 1/2 cups) thickened cream
  • 60g butter, chopped
  • 3 eggs, separated
  • 24.00 gm Pure Icing Sugar, sifted
  • 400ml double cream
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 20cm round cake pan and a 20 x 30cm slice pan with melted butter, then line them with baking paper on the base and sides.
  • In a saucepan, combine dates and 375ml (1 1/2 cups) water and bring to a boil over high heat. Remove from heat and stir in the bicarbonate of soda. Let it sit for 10 minutes to cool slightly.
  • In a bowl, cream together butter and 215g (1 cup) caster sugar until light and fluffy using an electric mixer. Add eggs one at a time, mixing well after each addition. Mix in date mixture, flour, and cinnamon until fully combined.
  • Pour the batter into the prepared pans and bake the rectangular cake for approximately 20 minutes and the round cake for 30-35 minutes or until a skewer inserted into the center comes out clean. Let the cakes cool on wire racks in the pans.
  • Trim the round cake with a large serrated knife to fit in a 3.5L trifle bowl, then gently place it in the base. Spread the top with 80ml (1/3 cup) caramel topping.
  • Cut out 8 stars from the rectangular cake using a 7cm star cutter, saving the offcuts. Arrange the stars along the edge of the trifle bowl. Cut the remaining cake into 5-8cm pieces and put back in the pan. If desired, add a drizzle of Frangelico on top. Set aside.
  • To make the mousse, melt the chocolate with thickened cream in a microwave-safe bowl. Heat on High, stirring regularly, for 2-4 minutes until smooth. Mix in the butter until fully melted. Let it cool before using.
  • Whip the egg whites using an electric mixer with a whisk attachment until soft peaks form. Gradually add the icing sugar and continue whisking until the mixture is well combined and glossy. Set aside.
  • Whip up egg yolks and double cream in the chocolate mixture with electric beaters until it starts to hold its shape. Gently fold in the egg whites until fully combined.
  • Layer half of the luscious mousse into the trifle bowl. Arrange the moistened cake offcuts on top, gently pressing them until they are nearly flush with the mousse. Pipe the remaining decadent caramel topping along the inner edge of the bowl.
  • Transfer the rest of the mousse into the bowl, ensuring a smooth surface. Cover with plastic wrap and chill in the fridge for 8 hours or overnight until firm.
  • Combine double cream, thickened cream, and icing sugar in a bowl. Whip with a balloon whisk until soft peaks are formed. Spoon the mixture onto the trifle and refrigerate.
  • Prepare a baking tray lined with parchment paper. Grease the inside edges of star-shaped cutters of different sizes with oil and place them on the tray. In a saucepan over low heat, combine 155g (3⁄4 cup) caster sugar and 2 tbs water, brushing down the sides of the pan with a wet pastry brush until the sugar dissolves. Increase heat to high and bring the mixture to a boil. Without stirring, cook for 5 minutes or until a rich golden color forms. Remove from heat and let the bubbles settle. Carefully pour the toffee into the cutters on the tray and allow it to set.
  • Prepare a sturdy workstation by placing a broom handle on the counter and securing one end down. Lay newspaper on the floor for easy cleanup. Follow the steps in Step 13 to make a fresh batch of toffee. Once the toffee is ready, take it off the heat. Spread the toffee onto the backs of 2 wooden spoons. Position the spoons over the broom handle, press and release quickly to create strands over the handle. Gather the warm and flexible strands a few at a time, twisting them into nests. If the toffee in the pan hardens, gently reheat over low heat to soften.
  • Carefully release the toffee stars from the cutters and place them on the trifle with the toffee nest. Finish by drizzling with more caramel topping and sprinkling extra icing sugar on top.

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