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Method Prep:45min › Cook:5min › Extra time:12hr10min › Ready in:13hr
Grease a heart-shaped springform tin, then line bottom and sides with baking parchment. Place the sultanas in a bowl with cognac. Set aside.
In a saucepan, combine the coffee and 350g cooking chocolate. Place over low heat, stirring occasionally until melted. Add the cubed butter to the chocolate and coffee mixture gradually, stirring well after each addition. Remove pan from heat and add the yolks one at a time to the chocolate, stirring well. Add the sultanas and cognac; mix well and set aside.
Place the egg whites and salt in a mixing bowl and beat with an electric mixer to stiff peaks. Gently fold in the whites to the chocolate mixture. Pour the mixture into the prepared tin, and place the tin in the fridge for 12 hours.
The following day, prepare the chocolate glaze. Over low heat, melt the cooking chocolate in a saucepan. Add oil, remove from heat and mix well. Unmould the mousse cake by removing the sides of the tin and then carefully inverting onto a baking tray lined with greaseproof paper. Pour glaze over the heart. Place in the fridge for up to an hour. Use a knife to gently separate the glaze and the cake from the greaseproof paper, then carefully transfer to a cake stand or serving platter.
Used different ingredients.
i didn't use the chocolate glaze called for, but instead used a choc ganache recipe from this site (b/c i didnt have any rapeseed oil). chocolate's all the same to me, so itwa s still fab! - 12 Feb 2009