Baked Chocolate Mousse Cake by Kirsten Tibballs
Guaranteed to please any chocolate lover, Kirsten Tibballs’ baked chocolate mousse cake recipe is finished with Bulla Double Cream. The cake can also be served warm with cream on the side. Store the cake in the refrigerator for up to 3 days.
Ingredients
- 375g good quality dark couverture chocolate 54%
- 100g good quality milk couverture chocolate 33%, roughly chopped
- 1 ½ tbsp golden syrup
- 95g unsalted butter
- 80g caster sugar
- 4 eggs
- 1 tsp vanilla bean paste
FINISHING
- 400 mL (2 tubs) Bulla Double Cream
- 1 tsp dutch processed cocoa powder
Cooking Directions
- Heat the oven to 190°C, fan forced.
- Grease and line a spring-form cake tin or cake ring, 180mm in diameter.
- In a microwave-safe bowl, place the dark chocolate, golden syrup and butter. Heat in the microwave until completely melted. Set aside until required.
- Place the sugar, eggs and vanilla into a bowl and whisk on medium-high speed for 15 minutes, until thick and creamy.
- 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 pre-heated oven for 22 minutes.
- Remove from the oven and allow to cool completely at room temperature.
- To finish, Spoon dollops of the cream on top of the cooled cake.
- Lightly dust with cocoa powder to finish.
Credit: The Chocolate Queen, Season 3
Ingredients
- 375g good quality dark couverture chocolate 54%
- 100g good quality milk couverture chocolate 33%, roughly chopped
- 1 ½ tbsp golden syrup
- 95g unsalted butter
- 80g caster sugar
- 4 eggs
- 1 tsp vanilla bean paste
FINISHING
- 400 mL (2 tubs) Bulla Double Cream
- 1 tsp dutch processed cocoa powder