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Neapolitan mousse cake
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Prep Time:
210 minutes
Cook Time:
50 minutes
Total Time:
260 minutes
Elevate a sweet biscuit into a divine fruity tea cake for a special afternoon treat.
Ingredients:
  • 80g butter
  • 200g dark chocolate, finely chopped
  • 1 egg, plus 4 egg yolks, extra
  • 75g (1/2 cup) plain flour
  • 125g (1 cup) frozen raspberries
  • 250ml (1 cup) milk
  • 100g white chocolate, finely chopped
  • 60ml (1/4 cup) boiling water
  • 9.00 gm gelatine powder
  • 560ml (2 1/4 cups) thickened cream
  • Oreo Strawberry Cream cookies, coarsely broken, to serve
  • Fresh raspberries or frozen raspberries, to serve
Instructions:
  • Preheat your oven to 160°C (140°C fan forced) and then cover the base and side of a 20cm round springform pan with baking paper.
  • In a saucepan over low heat, melt butter with half of the dark chocolate. Stir until chocolate is melted, about 3 minutes. Remove from heat, then mix in a whole egg and half of the sugar. Combine well. Add flour and stir until mixed. Transfer the mixture to the prepared pan, smooth the surface with the back of a spoon. Bake for 30 minutes or until done. Let it cool.
  • In a saucepan over gentle heat, cook the raspberries for 5 minutes until they break down. Strain the mixture through a fine sieve into a bowl, using the back of a spoon to extract maximum pulp.
  • In a saucepan, heat the milk over medium-high heat until simmering. In a bowl, use electric beaters to beat egg yolks and sugar until pale and creamy. With the beaters on low, slowly pour in the warm milk. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, for about 5 minutes until the custard thickens and coats the back of a spoon.
  • Set up a double boiler by placing white chocolate in one heatproof bowl and dark chocolate in a separate bowl. Pour one-third of the custard over the raspberry puree. Divide the remaining custard in half. Pour half of the custard over the white chocolate and the other half over the dark chocolate. Stir each mixture until smooth and well combined.
  • Pour the boiling water into a small bowl, sprinkle the gelatine over it, and stir until completely dissolved. Divide the mixture evenly among the custard mixtures.
  • Whip the cream with electric beaters until stiff peaks form in a large bowl. Gently fold one-third of the whipped cream into the dark chocolate mixture. Pour the mixture over the brownie base, cover with plastic wrap, and chill in the fridge for 30 minutes until it sets slightly.
  • Fold the remaining cream into the raspberry mixture until combined. Pour the mixture over the dark chocolate, cover with plastic wrap, and refrigerate for 20 minutes until set.
  • Repeat the process with the remaining cream and white chocolate mixture. Chill in the fridge for 2 hours or until fully set. Unmold the cake and garnish with cookies and raspberries.

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