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Chocolate Mousse Cake Recipe

'Easy to make' chocolate mousse cake


  • Cake
  • 500g couverture dark chocolate buds
  • 250g unsalted butter
  • 12 whole eggs
  • 35g plain flour
  • 100g caster sugar
  • Ganache
  • 200g couverture dark chocolate buds
  • 200ml thickened cream



  1. Melt chocolate and butter together (using a bowl over a saucepan of simmering water) until very glossy.
  2. Separate yolks from whites and whisk yolks with half of the sugar until white and fluffy.
  3. Place on top of melted chocolate, but don't mix yet!
  4. Wash bowl and whisk whites thoroughly adding remainder of sugar slowly until it forms firm peaks.
  5. Place this on top of the chocolate and yolks, but still don't mix yet!
  6. Sift 35gm flour evenly over the top and now gently fold all together.
  7. Pour into a greased and lined spring form cake tin and put into a 190°C oven for 12 minutes.
  8. Take out and cool on bench.


  1. Melt chocolate and cream together (using a bowl over a saucepan of simmering water).
  2. When together and glossy, cover the cake like an icing mix.
  3. Refrigerate until set (approx. 3 hours minimum).


Courtesy of Warrick Brook, Executive Chef at Montfort's Dining Room, Peppers Craigieburn.
Read more about Montfort's Dining Room.

Peppers Parehua 

Wine Wars: Ata Rangi vs. Wirra Wirra

26 April 2014: The Pavilion Restaurant at Peppers Parehua, Martinbourgh and Nick Stock, one of Australia’s most prolific wine commentators, invites you to a gourmet experience featuring the best in local and regional artisan food and wine.

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