Chocolate mousse cake with coffee anglaise

It's raining... again. I can think of 3 amazing things that I love to do when it rains... 1. Sleep in. 2. Watch movies. 3. Eat LOTS of chocolate!

 

This cake is the definition of Indulgence, it has a fluffy light chocolate sponge base and the creamiest rich chocolate mousse filling, when eaten you will feel like you have died and gone to chocolate heaven, seriously!

 

It's not the easiest (or quickest) of cakes to make, but I promise you that its worth every bit of effort and time.

 

I find it a huge challenge to create a desert that hubby will go back for seconds for, he's not a sweets person and this normally suits me just fine ( more for me!) but I feel so chuffed when he does, it means he really likes it... It's the ultimate compliment.

Chocolate mousse cake with coffee anglaise

 

6 egg yolks

1/2 cup icing sugar

1/4 cup cocoa powder

2 tablespoons water

1 litre (4cups) thickened cream

 

Coffee Anglaise:

3 cups milk

11/2 cups coffee beans

8 egg yolks

3/4 cup caster sugar

 

Make coffee anglaise first: combine milk and beans in large saucepan, bring to boil; remove from heat, cover, stand 1 hour. Whisk egg yolks and sugar in large bowl whisk in milk mixture. Return to same saucepan and stir over heat, without boiling, until slightly thickened, strain; cool to room temp. Cover and refrigerate until cold.

Mousse cake:

1 Set oven to 180°c/160°c fan forced.

2 Grease 25cm x30cm Swiss roll pan; cover base and short sides with baking paper allowing paper 5 cm above edges.

3 Beat egg yolks and icing sugar with electric mixer until light and creamy. Fold in sifted cocoa powder and cornflour, then chocolate; stir in water.

4 Beat egg whites with electric mixer until soft peaks form; fold into chocolate mixture in two batches. Spread mixture into pan ; bake about 15 mins. Turn cake out. Cool to room temperature.

5 Cut out circle of cake large enough to fit 26cm springform tin, using smaller pieces to fit if necessary, ensure there are no gaps. Beat cream in large bowl with electric mixer until slightly thickened. Fold in slightly cooled extra melted chocolate in four batches. Pour mixture over cake base, refrigerate until set.

6 Remove cake tin, dust with a little extra sifted cocoa, enjoy with coffee anglaise and double cream.

This recipe is from The Australian Women's Weekly Food We Love Cookbook.

 

Posted with Blogsy