chocolate mousse cake

Sorry for the little hiatus, I have a nice backlog of posts but my internet connection at home really doesnt like me! I made this chocolate mousse cake for Christmas dessert and even though I am dairy free, thanks to this chocolate:

(Available from Priceline and Big W)

I am able to still enjoy my chocolate cravings. Thankfully, it also cooks extremely well and is a very rich replacement for “real” chocolate!

This mousse cake was extremely rich, dense, and filling but also sooooo good. It wasnt fluffy like a real chocolate mousse and was definately better with some ice cream or cream served alongside it, but it is like the ultimate chocoholics indulgence!

Ingredients (serves 4)

  • 500g dark chocolate
  • 2 tbs golden syrup
  • 125g unsalted butter
  • 4 eggs
  • 1 tbs caster sugar
  • 1 tbs plain flour, sifted
  • Melted chocolate, to decorate
  • Chocolate sorbet, to serve
  • Coffee mascarpone

  • 200g mascarpone cheese
  • 2 tbs instant coffee
  • 2 tbs pure icing sugar


  1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
  2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
  3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
  4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
  5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
  6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.


delicious. – May 2002, Page 98
The mousse cake went down well with the non-pudding eaters at christmas and certainly will be filed in my memory bank for later cooking!

One response to “chocolate mousse cake

  1. Chocolate should be stored in a cool, dry place as chocolate starts to melt at body temperature.
    Looking for cakes in Adelaide? Get unique, great and artistic cakes at Cakes. Special cakes are made fresh everyday!

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