With Easter just around the corner I'm going to add a few special recipes
This first one is for a flourless chocolate mousse cake . You need too follow directions exact , no short cuts

• 0:40 Prep
• 0:15 Cook
• 12 Servings

Recipe by Australia's Best Recipes​

Ingredients​

FLOURLESS CHOCOLATE SPONGE​

• 70 g egg yolks
• 40 g caster sugar
• 90 g egg whites
• 1 pinch cream of tartar
• 45 g caster sugar *extra
• 45 g dark chocolate
• 10 g Dutch cocoa

CHOCOLATE MOUSSE​

• 285 ml pure cream
• 30 g caster sugar
• 60 g water
• 40 g liquid glucose
• 300 g milk chocolate chopped

TOPPING​

• 160 ml pure cream
• 130 g dark chocolate
• 20 g roasted hazelnuts roughly chopped optional
• 4 chocolate Easter eggs

Method​

1. Flourless chocolate sponge: Line an 18cm cake ring or tin with baking paper.
2. Using an electric mixer fitted with a whisk attachment, whisk the egg yolks and 40 grams sugar together until light and creamy.
3. In a separate bowl, whisk the egg whites and cream of tartar to a medium peak.
4. Gradually add the extra 45 grams caster sugar to the egg whites and continue mixing for one minute so the sugar dissolves.
5. Melt the chocolate on a double boiler or in the microwave.
6. Fold the cocoa powder and melted chocolate through the egg yolk mixture. Using a spatula, gently fold this mixture into the egg whites by hand.
7. Place the mixture into the prepared cake tin and bake at 165°C / 145°C fan-forced for approximately 15 minutes. When it is ready, the top will bounce back after you gently press on the surface of the sponge. Because the cake is flourless, the top of the cake will collapse unevenly.
8. Cool the cake on a cooling rack. Once cool, trim the top with a serrated knife to create an even layer.
9. Reline the cake tin or ring with baking paper and place the sponge into the base.
10. Chocolate mousse: In a mixing bowl , whisk the cream to a semi-whipped consistency so it still collapses but has some body. Set aside in the fridge.
11. Boil the sugar, water and glucose in a saucepan until the sugar has dissolved. Pour immediately over the chopped milk chocolate and whisk by hand until combined.
12. Fold the mixture through the semi-whipped cream with a spatula. Use the mousse as soon as the mixing is complete. Pour over the chocolate sponge and place in the freezer for three hours or you can store it for up to one week. Cover it in plastic wrap once frozen.
13. Topping: Unmould the cake while frozen and place it on your serving plate.
14. Boil the cream and pour it over the chocolate and whisk to combine to create a ganache.
15. While the ganache is still soft, spread it over the top of the frozen mousse and create some drips on the edges.
16. Break the Easter eggs and place them in the centre and sprinkle with roasted hazelnuts.

Note :

I use woolworths or coles homebrand Belgium chocolate unless the more expensive one is on sale

The chocolate eggs to decorate I've used a medium one or what ever is on sale. You can really top and decorate with whatever you like

 

[DLHM]

Ooh…decadent! Looks so good!

 

[TheBear]

This could satisfy my chocolate sweet tooth!