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PAge heAder.....DESSERTS
NO–BAKE MOCHA MOUSSE CAKE
Uses the small and large bowls: Serves 12
INGREDIENTS
350g dark chocolate, chopped
130g butter, chopped
1 tablespoon honey
200g digestive biscuits
4 eggs, separated, at room temperature
300ml thickened cream
30ml strong espresso coffee, chilled
Cocoa powder, to dust
METHOD
1. Line the base of a 22cm (base
measurement) springform pan with
baking paper.
2. Place 50g of the chocolate, 100g butter
and honey in a heatproof bowl over a
saucepan half filled with simmering
water (making sure the bowl doesn’t
touch the water). Stir with a metal spoon
until melted and smooth. Remove
from heat.
3. Place biscuits into a food processor
or blender and process until finely
crushed. Add to chocolate mixture and
stir to combine. Spread over the base of
prepared pan. Place in fridge for
30 minutes to set.
4. Meanwhile place remaining dark
chocolate and remaining butter in a
large heatproof bowl over a saucepan
of simmering water (making sure the
bowl doesn’t touch the water). Stir with
a metal spoon until melted and smooth.
Remove bowl and set aside for 5 minutes
to cool slightly. Stir in egg yolks
until combined.
5. Assemble mixer with the whisk and the
large mixer bowl and add egg whites.
Slowly turn mixer to AERATE/WHIP
setting and beat egg whites until firm
peaks form.
6. Assemble mixer with the scraper whisk
and the small mixer bowl. Place cream
and coffee into bowl and attach the
pouring cover. Slowly turn mixer to
CREAM/BEAT setting and beat for
1–2 minutes or until just thickened and
very soft peaks form.
7. Add half the cream mixture to the
chocolate mixture and stir until
combined. Gently fold through
remaining cream mixture until just
combined. Fold in half the egg whites
until just combined. Repeat with
remaining egg whites. Spoon mixture
over biscuit base. Smooth surface. Cover
with plastic food wrap. Refrigerate for
8 hours or overnight, until set.
8. Just before serving run a warm, dry
knife around edge of cake. Release cake
from the springform pan. Place cake
onto a serving plate. Dust with cocoa
powder. Cut into wedges and serve.