Prep Time 30 Min Cook Time 10 Min Ready in 40 Min Serves 12
Double chocolate mousse cake Ingredients
175g plain chocolate biscuits 85g butter, melted 400g dark chocolate, chopped 600ml thickened cream 1/4 cup coffee-flavoured liqueur Cocoa powder, to dust
1. Grease a 20cm (base) springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of pan. Refrigerate for 30 minutes. 2. Meanwhile, place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 10 minutes or until melted and smooth. Remove from heat. Cool for 10 minutes (see note). 3. Using an electric mixer, beat cream and liqueur until soft peaks form. Fold cream mixture into chocolate. Pour chocolate mixture over base in prepared pan. Smooth with a spatula. Cover. Refrigerate for 3 hours or until set. Dust with cocoa. Serve.