MOUSSE CAKE

Highfields' Own - - DECADENCE - —taste.com.au

In­gre­di­ents

175g plain choco­late bis­cuits 85g melted but­ter 400g chopped dark choco­late 600ml thick­ened cream 1/4 cup cof­fee-flavoured liqueur Co­coa pow­der, to dust

Method

1. Grease your pan of choice and line base and sides with bak­ing pa­per. Process bis­cuits in food pro­ces­sor un­til they re­sem­ble fine bread­crumbs. Add but­ter and process un­til com­bined. Press mix­ture over base of pan and re­frig­er­ate for 30 min­utes. 2. Place choco­late in large heat­proof bowl over saucepan of sim­mer­ing wa­ter. Stir un­til melted and smooth, then re­move from heat. Cool for 10 min­utes. 3. Beat cream and li­quer un­til soft peaks form. Fold cream mix­ture into choco­late, then pour over base. Cover and re­frig­er­ate un­til set.

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