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Chocolate Mousse Cake Recipe



'Easy to make' chocolate mousse cake

Ingredients

  • 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

Method


Cake

  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.

Ganache

  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).

BROUGHT TO YOU BY A PEPPERS CHEF

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

 
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An evening with Tony Bilson at Peppers Manor House

An evening with Tony Bilson in the Southern Highlands

13-14 September: Celebrate the Southern Highlands Food and Wine Festival at Peppers Manor House, with celebrity chef Tony Bilson with Executive Chef Daniel James, as they prepare six amazing dishes made with fresh local produce and matched with the Southern Highlands best wines.

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