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Flourless chocolate mousse layer cake
Serves 12 Cakes, Bread and Pastries
Ingredients
- 350g dark (70% cocoa) chocolate, chopped
- 185g unsalted butter, chopped
- 6 eggs
- 1 cup (240g) firmly packed brown sugar
- 1⁄4 cup (60ml) milk
- 1 cup (120g) almond meal (ground almonds)
- 1 x quantity chocolate mousse mixture (see recipe, p136), prepared to the end of step 5
- 1 x quantity chocolate mousse mixture (see recipe, p136), prepared to the end of step 5
Method
Step 1 Preheat oven to 170C (340F). Line the base and sides of a 24cm (91⁄2 inch) round springform cake tin with non- stick baking paper.
Step 2 Place the chocolate and butter in a saucepan over low heat and stir until melted.
Step 3 Place the eggs, sugar, milk and almond meal in a bowl and whisk to combine. Add the chocolate mixture and whisk until smooth. Spoon into the prepared tin and cover with aluminium foil. Bake for 30–35 minutes. Remove the foil and allow to cool for 30 minutes, then refrigerate until cold.
Step 4 When the cake is cool, spoon over the chocolate mousse mixture and refrigerate for 6 hours or overnight until set.
Step 5 Remove from the tin and place on a serving plate. Allow to stand for 10 minutes before dusting with cocoa, to serve.
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