Name: Chocolate mousse cakes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 300 gm dark chocolate (68% cocoa solids); 50 gm milk chocolate (33% cocoa solids); 175 gm unsalted butter; 8 eggs, separated; 100 gm brown sugar; 100 gm caster sugar; 2 tsp vanilla extract; To serve: raspberries, blackberries and cherries, halved

Chocolate mousse cakes

Australian Gourmet Traveller recipe for Christine Manfield's chocolate mousse cakes.

Serves 8

Prep

20M

Cook

Total

1H 20M

Ingredients

300 gm dark chocolate (68% cocoa solids)

50 gm milk chocolate (33% cocoa solids)

175 gm unsalted butter

8 eggs, separated

100 gm brown sugar

100 gm caster sugar

2 tsp vanilla extract

To serve: raspberries, blackberries and cherries, halved

Method

Main

1.Preheat oven to 160C. Melt both chocolates and butter in a heatproof bowl placed over a saucepan of simmering water, then set aside to cool slightly.

2.Whisk yolks, both sugars and vanilla in an electric mixer until pale and creamy (4-5 minutes). Stir into cooled chocolate.

3.Whisk eggwhite until stiff peaks form, then fold gently into chocolate mixture. Spoon into eight, 200ml (9cm-diameter, 4cm-high) non-stick moulds coated lightly with melted butter and sugar until three-quarters full, then place in a roasting pan and fill with enough boiling water to come halfway up sides of moulds. Bake until cakes are risen and set (40-45 minutes). Cool on a wire rack. Do not refrigerate – the cakes need to be served the day they’re made. Serve with raspberries, blackberries and cherries.