Cookbook
8
Mocha Mousse Cake
1
Prep minutes / Cook minutes
2
Makes
g dark chocolate, chopped
g butter, chopped
tablespoon honey
g digestive biscuits
eggs, separated, at room temperature
ml thickened cream
ml strong espresso coee, chilled
Cocoa powder, to dust
Choc curls, to serve
Method
Line the base and sides of a cm (base measurement)
springform pan with baking paper.
Place g of the chocolate, g butter and honey in a
heatproof bowl over a saucepan half filled with simmering
water (making sure the bowl doesn’t touch the water).
Stir with a metal spoon until melted and smooth.
Remove from heat.
Place biscuits into a food processor or blender and process
until finely crushed. Add to chocolate mixture and stir to
combine. Spread over the base of prepared pan. Place in
fridge for minutes to set.
Meanwhile place remaining dark chocolate and butter in a
large heatproof bowl over a saucepan of simmering water
(making sure the bowl doesn’t touch the water). Stir with a
metal spoon until melted and smooth. Remove bowl and set
aside for minutes to cool slightly.
Stir in egg yolks until combined.
Assemble mixer with the whisk; add egg whites to mixer
bowl. Slowly turn mixer to AERATE/WHIP setting and beat
egg whites until firm peaks form.
Assemble mixer with the scraper whisk and the small mixer
bowl. Place cream and coee into bowl and attach the
pouring cover. Slowly turn mixer to CREAMING/BEATING
setting and beat for – minutes or until just thickened and
very soft peaks form.
Add half the cream mixture to the chocolate mixture and stir
until combined. Gently fold through half of the egg whites
and mix until it is combined. Repeat with the remaining
cream mixture and egg whites. Spoon mixture over biscuit
base. Smooth surface. Cover with plastic food wrap.
Refrigerate for at least hours or overnight, until set.
Just before serving release cake from the springform pan
and peel away baking paper. Place cake onto a serving plate.
Dust with cocoa powder, top with choc curls.
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