- 125 gram (4 ounces) butter, chopped coarsely
- 155 gram (5 ounces) dark eating (semi-sweet) chocolate, chopped coarsely
- 1 egg
- 1/3 cup (150g) caster (superfine) sugar
- 3/4 cup (110g) plain (all-purpose) flour
- 1/2 cup (75g) self-raising flour
- 2 teaspoon cocoa powder
- 2 teaspoon instant coffee granules
- 3 teaspoon boiling water
- 1 cup (250ml) thickened (heavy) cream
- 155 gram (5 ounces) milk eating chocolate, melted
- 1Preheat oven to 180°C (160°C fan-forced). Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
- 2Stir butter and chocolate in medium saucepan over low heat until smooth; cool 10 minutes.
- 3Stir egg and sugar into chocolate mixture; stir in sifted flours. Spread mixture into pan. Bake about 15 minutes. Cool base in pan.
- 4To make mocha mousse; dissolve coffee in the boiling water in cup; cool. Beat cream and coffee mixture in small bowl with electric mixer until soft peaks form. Fold in cooled chocolate. Pour mousse over base; refrigerate 3 hours or until set.
- 5Dust slice with sifted cocoa before cutting.
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