BROWSE BY RECIPE
DINNER
CHICKEN + POULTRY BEEF + LAMB PORK FISH + SEAFOOD PASTA + NOODLES RICE + GRAINS PIZZA PIES + TARTS SOUPS SALADS + VEGETABLES
BREAKFAST
SWEET SAVOURY EGGS BREADS + SLICES DRINKS
LUNCH
SALADS BURGERS SANDWICHES SOUPS PICNIC FOOD BARBECUE
SNACKS + SIDES
VEGETABLES BREADS + LOAVES RICE + GRAINS SAUCES + CONDIMENTS
DESSERTS + BAKING
DONNA'S FAVOURITES CAKES COOKIES SLICES PUDDINGS PIES + TARTS ICE-CREAM CHOCOLATE FRUIT
FOR THE KIDS
SIMPLE DINNERS EASY DESSERTS PARTIES LUNCHBOXES AFTER-SCHOOL SNACKS
ENTERTAINING
NIBBLES + STARTERS MAINS SIDES DESSERTS CELEBRATION CAKES SPECIAL DRINKS
SPECIAL OCCASIONS
CHRISTMAS EASTER NEW YEAR'S EVE BIRTHDAY VALENTINE'S DAY PICNIC HALLOWEEN
FRESH + LIGHT
SAVE RECIPE TO COLLECTION
Please register or login before to save the recipe.
SAVE
INGREDIENTS
- 350g dark (70% cocoa) chocolate, chopped
- 185g unsalted butter, chopped
- 6 eggs
- 1 cup (240g) firmly packed brown sugar
- ¼ cup (60ml) milk
- 1 cup (120g) almond meal (ground almonds)
- cocoa, for dusting
chocolate mousse
- 1 cup (250ml) pure cream
- ½ cup (125ml) double (thick) cream
- 220g dark (70% cocoa) chocolate, finely chopped
- ¼ cup (60ml) water
- 1 teaspoon vanilla extract
- 3 large eggs
- 4 large egg yolks, extra
- ⅓ cup (75g) caster (superfine) sugar
METHOD
Preheat oven to 170°C (340°F). Line the base and sides of a 24cm (9½ inch) round springform cake tin with non-stick baking paper+.
Place the chocolate and butter in a saucepan over low heat and stir until melted.
Place the eggs, sugar, milk and almond meal in a bowl and whisk to combine. Add the chocolate mixture and whisk until smooth. Spoon into the prepared tin and cover with aluminium foil. Bake for 30–35 minutes. Remove the foil and allow to cool for 30minutes, then refrigerate until cold.
While the cake is cooling, make the chocolate mousse. Place both the creams into a cold bowl and whisk together until soft peaks form. Refrigerate until required.
Place the chocolate, water and vanilla in a large heatproof bowl over a saucepan of simmering water (the bowl should not touch the water) and stir until melted. Allow to cool slightly (the mixture may split).
Place the eggs, extra yolks and sugar in a heatproof bowl over a saucepan of simmering water (the bowl should not touch the water). Using a handheld electric mixer, beat on high speed for 8minutes or until the mixture is warm, thick and fluffy.
Remove the bowl from the heat. Add ½ cup (125ml) of the egg mixture to the chocolate mixture and, using a metal spoon, fold to combine++. Add this chocolate and egg mixture to the remaining egg mixture and gently fold tocombine.
Place mixture over an ice bath and very gently fold until cooled+++. Remove from the ice bath, add the whipped cream and gently fold to combine.
When the cake is cool, spoon over the chocolate mousse mixture and refrigerate for 6hours or overnight until set.
Remove from the tin and place on a serving plate. Allow to stand for 10 minutes before dusting with cocoa, to serve. Serves 12
COOK’S NOTES
+ We used Glad to be Green® Compostable Brown Paper.
++ Using a metal spoon to gently fold the egg mixture ensures you keep as much fluffy volume as possible.
+++ To create an ice bath, place ice and enough water to just cover the ice in a large bowl. Placing a second bowl on top allows it to evenly cool down.
Photography: Chris Court
RATE THIS RECIPE:
Reader ratings (0)
COMMENT
There are no comments for this entry yet.
Tags: chocolate mousse, even more basics to brilliance, flourless cake, glad, layer cake,
SAVE
- INGREDIENTS
- METHOD
- 350g dark (70% cocoa) chocolate, chopped
- 185g unsalted butter, chopped
- 6 eggs
- 1 cup (240g) firmly packed brown sugar
- ¼ cup (60ml) milk
- 1 cup (120g) almond meal (ground almonds)
- cocoa, for dusting
chocolate mousse
- 1 cup (250ml) pure cream
- ½ cup (125ml) double (thick) cream
- 220g dark (70% cocoa) chocolate, finely chopped
- ¼ cup (60ml) water
- 1 teaspoon vanilla extract
- 3 large eggs
- 4 large egg yolks, extra
- ⅓ cup (75g) caster (superfine) sugar
Preheat oven to 170°C (340°F). Line the base and sides of a 24cm (9½ inch) round springform cake tin with non-stick baking paper+.
Place the chocolate and butter in a saucepan over low heat and stir until melted.
Place the eggs, sugar, milk and almond meal in a bowl and whisk to combine. Add the chocolate mixture and whisk until smooth. Spoon into the prepared tin and cover with aluminium foil. Bake for 30–35 minutes. Remove the foil and allow to cool for 30minutes, then refrigerate until cold.
While the cake is cooling, make the chocolate mousse. Place both the creams into a cold bowl and whisk together until soft peaks form. Refrigerate until required.
Place the chocolate, water and vanilla in a large heatproof bowl over a saucepan of simmering water (the bowl should not touch the water) and stir until melted. Allow to cool slightly (the mixture may split).
Place the eggs, extra yolks and sugar in a heatproof bowl over a saucepan of simmering water (the bowl should not touch the water). Using a handheld electric mixer, beat on high speed for 8minutes or until the mixture is warm, thick and fluffy.
Remove the bowl from the heat. Add ½ cup (125ml) of the egg mixture to the chocolate mixture and, using a metal spoon, fold to combine++. Add this chocolate and egg mixture to the remaining egg mixture and gently fold tocombine.
Place mixture over an ice bath and very gently fold until cooled+++. Remove from the ice bath, add the whipped cream and gently fold to combine.
When the cake is cool, spoon over the chocolate mousse mixture and refrigerate for 6hours or overnight until set.
Remove from the tin and place on a serving plate. Allow to stand for 10 minutes before dusting with cocoa, to serve. Serves 12
COOK’S NOTES
+ We used Glad to be Green® Compostable Brown Paper.
++ Using a metal spoon to gently fold the egg mixture ensures you keep as much fluffy volume as possible.
+++ To create an ice bath, place ice and enough water to just cover the ice in a large bowl. Placing a second bowl on top allows it to evenly cool down.
Photography: Chris Court
RATE THIS RECIPE:
Reader ratings (0)
COMMENT
There are no comments for this entry yet.
Tags: chocolate mousse, even more basics to brilliance, flourless cake, glad, layer cake,
COMMENT ON THIS RECIPE
COMMENT ON THIS RECIPE
YOU MIGHT ALSO LIKE