adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Milk chocolate mousse cake
0 Likes
Prep Time:
385 minutes
Cook Time:
25 minutes
Total Time:
410 minutes
Ingredients:
  • 4 eggs, at room temperature
  • 125g caster sugar
  • 100g plain flour
  • 30g Dutch cocoa (see note)
  • 25g butter, melted
  • 55g caster sugar
  • 2 tsp brandy
  • Chocolate shavings, to serve
  • Cocoa, to serve
  • 400g milk chocolate, coarsely chopped
  • 200g dark chocolate, coarsely chopped
  • 1073.13 gm (1.25 litres) thickened cream
  • 1 x 5g gelatine leaf
Instructions:
  • 1. Preheat oven to 180°C and prepare a 24cm round springform tin by greasing and lining it. 2. Beat eggs with an electric mixer on high speed for 5 minutes until light and fluffy. 3. In a saucepan, bring sugar and 2 tablespoons of water to a boil. 4. Slowly pour the hot syrup into the egg mixture while beating on low-medium speed for 6 minutes until the mixture cools and becomes ribbony.
  • Sift the flour and cocoa over the egg mixture and gently fold in. Add the melted butter, then pour the batter into the prepared tin. Bake for 20-25 minutes until a skewer inserted into the center comes out clean. Let it cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • In a small saucepan, combine extra sugar and 1 1/2 tablespoons of water. Boil over medium heat until the sugar dissolves. Remove from heat, let it cool, then mix in the brandy.
  • For the mousse, melt chocolate in a heatproof bowl over simmering water. Let it cool. Simmer 1/4 cup cream and dissolve softened gelatine in it. Cool to room temperature. Whip remaining cream to soft peaks. Gently fold in chocolate and gelatine mixture until just combined to avoid graininess.
  • Prepare the cake by lining the base of a 24cm springform tin. Ensure the top of the sponge is level using a serrated knife before placing it in the tin. Brush with brandy syrup and spoon over the mousse. Chill overnight until set. Garnish with chocolate shavings and cocoa before serving.

Similar Recipes