Sunday, 24 July 2011

Recipes - Chocolate Mousse Cake

This rich, decedent cake is a great way to impress people with minimal effort!  The recipe goes against all my cooking instincts and needs to be followed to the letter.  I found the recipe on taste.com.au, read through all 160 ratings and comments and made it twice before posting just to make sure I had it right.  Enjoy.  

Ingredients 
500g dark chocolate
125g butter
2 tbs golden syrup
4 eggs
1 tbs caster sugar
1 tbs plain flour 


200g Mascarpone
2 x double ristretto shots
1 tbs icing sugar



Step 1 - Preheat oven to 220°C.  Grease and line a 20cm spring form pan.
Step 2 - In a bowl over simmering water, melt chocolate, butter and golden syrup. Set aside to cool.
Step 3 - Beat eggs and sugar for 10 minutes.
Step 4 - Fold flour gently through eggs then fold in chocolate mixture.
Step 5 - Pour mixture into prepared pan and bake on the middle shelf of the oven for 12 minutes.
Step 6 - Remove from oven and transfer directly to fridge.  Refrigerate for at least two hours and up to 24.  
Step 7 - Beat mascarpone, coffee and icing sugar together until thick and well combined.
Step 8 - To serve, slice cake with a warm knife and serve with a dollop of coffee mascarpone. 

Notes:


The timing of this recipe is really important.  Eggs need to be beaten for 10 minutes, timed and cake needs exactly 12 minutes in the oven.  


When removed from the oven, the centre of the cake will be very runny.  Do not return to oven, move cake directly to fridge to set.  

Up to half the dark chocolate can be substituted for milk chocolate to cut the richness of this cake.

Double ristretto shots can be replaced with 2 x regular coffee shot or (if desperate) 2 tbs instant coffee dissolved in 1 tbs hot water.  

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