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Dark chocolate mousse cake
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Decadent make-ahead chocolate dessert, perfect for entertaining.
Ingredients:
  • 60g Premium Dark Chocolate, finely chopped
  • 50g unsalted butter, chopped
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) hot water
  • 50g (1/3 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 10.00 gm NESTLÉ BAKERS' CHOICE Cocoa
  • 400g Premium Dark Chocolate, finely chopped
  • 100g dark chocolate (70% cocoa), finely chopped
  • 750ml (3 cups) thickened cream
  • 200g Premium Dark Chocolate, finely chopped
  • 185ml (3/4 cup) thickened cream
  • 50.00 gm liquid glucose
Instructions:
  • Preheat your oven to 160C (140C fan forced). Prepare a 22cm springform pan by lining the base with baking paper and greasing the sides with melted butter.
  • In a heatproof bowl set over simmering water, melt chocolate, butter, sugar, and water until smooth. Remove from heat, then stir in flours, cocoa, and egg. Pour into a pan and bake for 25 minutes, or until a skewer comes out clean.
  • Allow the cake to chill completely in the pan. To make the mousse, melt the chocolates in a heatproof bowl placed over a saucepan of simmering water (ensuring the water doesn't touch the bowl). Stir until smooth, for about 3-4 minutes.
  • Take off the heat and allow it to cool slightly. Whip cream until soft peaks form using electric beaters. Gently fold one-third of the whipped cream into the chocolate mixture, then repeat twice until fully combined.
  • Spoon mousse into the pan, tap on the bench to remove air pockets, smooth with a spatula, and chill in the fridge for 6 hours or overnight to set.
  • Make the glaze by melting chocolate, cream, and glucose in a saucepan over low heat until smooth. Let it cool slightly, then pour over the mousse. Chill in the fridge for 1 hour to set before slicing and serving.

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