About this recipe:Very rich chocolate mousse over a rich chocolate cake layer and topped with chocolate ganache and chopped nuts. Great for special occasions. This cake takes TIME to make, and TIME to set. It's worth every second of preparation, and is a hit every time!
200g plain flour
200g caster sugar
4 tablespoons best quality cocoa powder
1/4 teaspoon salt
250ml hot filter coffee
80ml vegetable oil
1 tablespoon vanilla extract
450g plain chocolate
110g unsalted butter
1/4 teaspoon salt
2 teaspoons vanilla extract
8 egg yolks
8 egg whites
4 tablespoons caster sugar
350ml whipping cream
110g plain chocolate
60ml whipping cream
60g chopped walnuts
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Method Prep:45min › Cook:45min › Extra time:1day10hr30min › Ready in:1day12hr
Preheat oven to 180 C / Gas 4. Grease and flour a 23cm (9 in) springform tin, or line with parchment.
In a large bowl, mix flour, 200g sugar, cocoa and 1/4 teaspoon salt. Make a well in the centre and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined; mixture will be thin.
Pour into springform tin. Bake in the preheated oven for 30 to 45 minutes, or until skewer inserted into cake comes out clean. When cake is completely cool, remove from tin, cut top of cake level with a knife, and place back into springform tin.
To make the mousse: Melt 450g chocolate and 110g butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the 350ml cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform tin and set for 1 to 2 days.
To make the ganache: Chop the 110g of chocolate. In the top of a double boiler, heat chocolate and 60ml cream, stirring occasionally, until melted and smooth. When the cake is completely set, remove from pan and drizzle ganache over the top. Using your hand, gently press chopped nuts into the side of the mousse.