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Chocolate Mousse Cake

Dessert Recipes: Chocolate Mousse Ganache Cake Recipe

Who doesn't like chocolate mousse or cake? Here's both in one amaaaazing recipe! Easier to make than it looks...

 

  Chocolate Mousse Ganache Cake Recipe from cleanskins.com

You need...

Cake:
3 tablespoons sugar
2 tablespoons toasted hazelnuts with skins rubbed off
2 tablespoons unsweetened cocoa powder
¼ cup softened unsalted butter
½ cup flour
1/8 teaspoon salt

 

Ganache:
3½ oz bittersweet chocolate, chopped
¼ cup and 1 tablespoon heavy cream

 

Mousse:-
3 tablespoons cold water
½ cup mascarpone
1 teaspoon flavorless gelatin
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder

 

You do this:
Preheat the oven to 350ºF and put an oven rack in the center of the oven. Line the bottom of an 8" spring-form pan with parchment paper. Put the sugar and hazelnuts in a food processor on the pulse setting until the hazelnuts are finely chopped. Add the butter, cocoa, flour and salt and continue using the pulse setting until you have a dough.

Press the dough into the pan and prick it all over with a form. Bake the dough for about 20 minutes or until it is dry to the touch. Gently transfer the base from the pan on to a rack and leave it to cool for 30 minutes. Remove the parchment. While the base is cooling, you can prepare the mousse.

Sprinkle the gelatin on the water in a 1 ½ quart saucepan and leave it standing until softened. This takes about 5 minutes. Over a low heat, warm up the gelatin mixture for a couple of minutes until it melts.

Whisk in the hazelnut spread and remove the mixture from the heat. Whisk the mascarpone and chocolate hazelnut mixture together in a bowl. Beat the cocoa powder, cream and sugar in another bowl with an electric mixer on a low setting until they combine. Turn the speed up to high and beat until it makes soft peaks. Whisk a third of the whipped cream into the mascarpone mixture and fold in the rest. Spoon this filling on to the shortbread base in the pan. Smooth the top, cover and chill for several hours.

Bring the cream for the ganache to a simmer in a small pan. Remove it from the heat. Add the chocolate and stand for a minute. Whisk the mixture until smooth. Put the ganache in a bowl and cool it, stirring occasionally, until it is thicker but still pourable. This takes around 20 minutes. Run a warm spatula or knife around the inside of the spring-form pan and remove the side. Slide the cake off the bottom and place it on a serving plate. Pour the ganache over it and spread. Let the ganache drip down the cake sides.

To Serve:
You can keep the cake chilled for 2 days before glazing it with the ganache if desired. Decorate with carved and shaved chocolates of different types from dark chocolate, to Belgian milk chocolate, and white chocolate. (Serves 8)

 

Griffith Frontignac with...

Perfumey floral aromas are followed by clean sweet flavours, with a hint of apple on the palate. Pale straw in colour, this is a fresh elegant wine that is delicious well-chilled, and a perfect partner for spicy Asian food, soft cheeses and sweet desserts.

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