INGREDIENTS
Baked chocolate mousse cake
375 g good quality dark couverture chocolate, 54%
1 ½ tbsp golden syrup
95 g unsalted butter
80 g caster sugar
4 eggs
1 tsp vanilla bean paste
100 g good quality milk couverture chocolate, 33%, roughly chopped
Finishing
400 ml (2 tubs) double cream
1 tsp Dutch-processed cocoa powder
METHOD
Baked chocolate mousse cake
- Grease and line an 18 cm round spring-form cake tin or cake ring.
- In a microwave safe bowl, place the dark chocolate, golden syrup, and butter. Heat in the microwave until completely melted. Set aside until required. Alternatively melt the dark chocolate, golden syrup and butter on low heat, induction setting 3.
- Place the sugar, eggs and vanilla in the bowl of a freestanding mixer with a whisk attachment and mix on medium-high speed for 15 minutes, or until thick and creamy.
- Meanwhile, preheat the oven on Fan Plus at 190°C.
- Gradually add the whipped eggs into the warm chocolate mixture, folding until completely incorporated.
- Fold through the chopped milk chocolate.
- Pour into the prepared tin and bake in the preheated oven for 22 minutes or until set.
- Remove from the oven and allow to cool completely at room temperature.
Finishing
- Spoon dollops of the cream on top of the cooled cake.
- Lightly dust with cocoa powder to finish.
Hints and tips
- The cake can also be served warm with cream on the side.
- Store the cake in the fridge for up to 3 days.
- If you cannot find double cream whip 400 ml cream to soft peaks.
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
