CHOCO­LATE MOUSSE CAKE

PREP + COOK TIME 1 HOUR (+ COOL­ING & RE­FRIG­ER­A­TION) SERVES 12

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Spotlight -

200g dark eat­ing choco­late,

chopped coarsely

60g but­ter, chopped

6 eggs, sep­a­rated

2/3 cup (150g) caster sugar 250g straw­ber­ries, halved 125g rasp­ber­ries 2 tea­spoons ic­ing sugar

CHOCO­LATE MOUSSE

400g dark eat­ing choco­late 2 tea­spoons in­stant cof­fee gran­ules 1 ta­ble­spoon hot wa­ter

21/3 cups (580ml) thick­ened cream

1 Pre­heat oven to 170°C/150°C fan. Grease a 22cm 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 large bowl with an elec­tric mixer un­til thick and creamy. Beat in choco­late mix­ture. 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 pre­pared pan.

5 Bake cake for 35 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Cool in pan. 6 Make choco­late mousse.

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

CHOCO­LATE MOUSSE

Break choco­late into a small saucepan; stir over low heat un­til smooth. Cool. Dis­solve cof­fee in the hot 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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.