Name: Chocolate mousse cake
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 200 gram dark eating chocolate, chopped coarsely; 60 gram butter, chopped; 6 eggs, separated; 2/3 cup (150g) caster sugar; 125 gram raspberries; 250 gram strawberries, halved; 2 teaspoon icing sugar; 400 gram dark eating chocolate; 2 teaspoon instant coffee granules; 1 tablespoon hot water; 2 1/3 cup (580ml) thickened cream

Chocolate mousse cake

The smooth, truffley mousse layered on top of a rich chocolate cake gives this dish a particular depth of flavour and texture. Perfect for a special celebration.

Serves 12

Cook

Ingredients

200 gram dark eating chocolate, chopped coarsely

60 gram butter, chopped

6 eggs, separated

2/3 cup (150g) caster sugar

125 gram raspberries

250 gram strawberries, halved

2 teaspoon icing sugar

400 gram dark eating chocolate

2 teaspoon instant coffee granules

1 tablespoon hot water

2 1/3 cup (580ml) thickened cream

Method

1.Preheat oven to 170ºC/325°F. Grease a 22cm (9-inch) springform cake pan; line with baking paper.

2.Place chocolate and butter in a small saucepan over low heat; stir until smooth. Cool.

3.Beat egg yolks and ½ cup of the caster sugar in a small bowl with an electric mixer until thick and creamy. Beat in chocolate mixture. Transfer to a large bowl.

4.Beat egg whites and remaining caster sugar in a clean large bowl with an electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Spoon mixture into pan.

5.Bake cake about 35 minutes. Cool in pan.

6.Meanwhile, make chocolate mousse. Break chocolate into a small saucepan; stir over low heat until smooth. Cool. Dissolve coffee in the water; cool. Beat cream in a large bowl with an electric mixer until soft peaks just form. Fold in chocolate and coffee mixture until just combined.

7.Pour mousse over cake in pan. Cover; refrigerate 6 hours or until firm. Just before serving, top with berries, dust with sifted icing sugar.

You can use a 600ml carton of cream for this recipe. This cake can be made a day ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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