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Dark chocolate mousse cake




INGREDIENTS
  • 60g Plaistowe Premium Dark Chocolate, finely chopped
  • 50g unsalted butter, chopped
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) hot water
  • 50g (1/3 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 1 tablespoon NESTL� BAKERS' CHOICE Cocoa
  • 1 egg

CHOCOLATE MOUSSE
  • 400g Plaistowe Premium Dark Chocolate, finely chopped
  • 100g dark chocolate (70% cocoa), finely chopped
  • 750ml (3 cups) thickened cream

CHOCOLATE GLAZE
  • 200g Plaistowe Premium Dark Chocolate, finely chopped
  • 185ml (3/4 cup) thickened cream
  • 2 tablespoons liquid glucose

METHOD
Step 1
Preheat oven to 160C/140C fan forced. Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter.

Step 2
Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until a skewer comes out clean.

Step 3
Cool cake completely in pan. For mousse, place chocolates in a heatproof bowl over a saucepan of simmering water (don't let the water touch the bowl). Stir for 3-4 minutes or until melted and smooth.

Step 4
Remove from heat and set aside to cool slightly. Use electric beaters to beat cream in a bowl until soft peaks form. Fold a third of the cream into the chocolate mixture. Repeat twice until well combined.

Step 5
Spoon mousse into the pan. Tap on the bench a few times to remove any air pockets. Use a spatula to smooth the surface. Place in the fridge for 6 hours or overnight to chill and set.

Step 6
For the glaze, combine chocolate, cream and glucose in a small saucepan. Stir over low heat until melted and smooth. Cool slightly. Pour over mousse. Place in the fridge for 1 hour to set. Serve cut into wedges.

Base Recipe adapted from site

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