The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Rich chocolate mousse cake


Topped with shimmering gold leaf, this rich chocolate mousse cake takes dessert to a whole new level.

You'll need

290 gm Lindt Dessert 70% Cocoa chocolate, coarsely chopped 250 gm butter, diced 8 eggs, sparated 4 egg yolks 220 gm caster sugar 80 gm ground almonds 100 gm crème fraîche, at room temperature, plus extra to serve gold leaf (optional), to serve   Chocolate ganache 300 ml pouring cream 50 ml whisky 250 gm Lindt Dessert 70% Cocoa chocolate, finely chopped 1 tbsp corn syrup or liquid glucose

Method

  • 01
  • Preheat oven to 140C and butter and line a 25cm springform tin with baking paper. Combine chocolate and butter in a bowl, place over a saucepan of simmering water and stir occasionally until smooth. Meanwhile, whisk yolks and 150gm sugar in an electric mixer until thick and pale (3-5 minutes), then fold into chocolate mixture and set aside.
  • 02
  • Whisk egg whites and a pinch of salt in the clean bowl of an electric mixer until frothy (2-3 minutes), gradually add remaining sugar and whisk until soft peaks form. Fold almond meal into chocolate mixture, then fold in crème fraiche. Finally, fold in half the meringue mixture to lighten and fold in remaining.
  • 03
  • Transfer to prepared cake tin, smooth top and bake until edges are just set and centre is fudgy (1¼ - 1½ hours). Set aside to cool completely in tin.
  • 04
  • For chocolate ganache, bring cream and corn syrup to the simmer in a saucepan over medium-high heat, pour over chocolate in a bowl, stand for 2-3 minutes, then whisk until smooth and combined, then whisk in whisky. Refrigerate half the ganache until spreadable, then spread over top of cake. Pour remaining ganache over cake, allowing it to drizzle down the sides. Decorate with gold leaf and serve.

This recipe is brought to you by Lindt.


At A Glance

  • Serves 10 - 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 10 - 12 people

Featured in

Jul 2016

You might also like...

Chocolate recipes

recipes

Chocolate truffle layer cake

Chocolate and blackberry tart

recipes

Black Forest chocolate roulade

Raspberry chocolate truffles

recipes

A-Class Cookies

Afghans

recipes

Gourmet Traveller 50th anniversary issue cake

Chocolate mousse cake

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×