Kirsten Tibballs’ Baked Chocolate Mousse

Cooking Directions

• Preheat the oven to 175°C. Line an 18cm cake ring with baking paper on the base and sides and place it on a flat tray.
• Place butter, chocolate, salt and vanilla in a bowl and place in the microwave. Melt it on high, stirring it every 40 seconds until it is all melted. Sit at room temperature to allow it to cool slightly.
• In mixer fitted with whisk attachment, whisk the egg whites and cream of tartar to a medium peak and gradually add in sugar (A). Continue mixing to enable the sugar to dissolve for approximately one minute.
• Place the egg yolks and sugar (B) in a mixing bowl, place on a stand mixer and whip with the sugar until they become light and fluffy. Gently fold the whipped yolks into chocolate mixture until combined.
• Gently fold the whipped egg whites into chocolate mixture in two batches, until just combined and no streaks of white remain.
• Roughly chop the milk buttons and fold them through.
• Pour batter into the prepared 18cm cake ring and bake at 175°C for approximately 25-30 minutes, it should still wobble slightly in the centre.
• Remove from the oven and cool completely before removing the cake ring.
• To make the Chocolate Sauce, Boil the cream and glucose together and pour over the chopped chocolate previously placed in a bowl. Use the chocolate sauce while it is warm.
• To finish, Dollop a generous scoop of Dollop Cream onto each slice of cake and drizzle it with the chocolate sauce.