Food_Heaven_-_November_2019

Re c i pe by Food Thoughts (www.foodthoughts .c o.uk)

A^ ric

h,^ ch

ocola

tey

laye

red^ d

esser

t

PUDDING HEAVEN

WWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 57

Cacao double

chocolate

mousse cake

SERVES 6-8

For the cacao cake bases
185g (6½oz) unsalted butter
185g (6½oz) golden caster sugar
3 large free-range eggs, at room
temperature
1 tbsp whole milk
150g (5½oz) self-raising flour
30g (1oz) Food Thoughts Natural
100% Cacao Powder
1 tsp baking powder
For the dark chocolate mousse
1 tsp powdered gelatine
4 tbsp whole milk
150g (5½oz) Food Thoughts Dark
Chocolate 70% Cacao Melts
200ml (7fl oz) double cream,
whipped
For the white chocolate mousse
1 tsp powdered gelatine
4 tbsp whole milk
150g (5½oz) Food Thoughts White
Chocolate 35% Cacao Melts
200ml (7fl oz) double cream,
whipped
To de c orate
8-10 raspberries
30g (1oz) Food Thoughts Natural
100% Cacao Nibs
small mint leaves

1 Preheat the oven to 170°C/Gas
Mark 3. Line a 20 cm (8in) square or
oblong tin.

For the cacao cake base
2 Mix all the cake base ingredients
together in a bowl with an electric whisk
or food mixer (20 seconds on setting 4).
3 Put the mixture into the prepared tin
and cook for about 20 minutes.
4 Test with a cake skewer before allowing
to cool completely on a wire rack.

For the dark chocolate mousse
5 Sprinkle the powdered gelatine evenly
in a small bowl with 2 tbsp water.
6 Heat the milk to a simmer in a small
saucepan – do NOT let it boil.
7 Put the gelatine mixture into the hot

milk. Stir until completely dissolved.

8 Pour over the dark 70% cacao

chocolate melts. Stir gently, then fold in

the whipped double cream. Set aside.

For the white chocolate mousse

9 Repeat as per the dark chocolate

mousse instructions, but replace the

dark chocolate 70% cacao melts with

the white chocolate 35% cacao melts.

To assemble

10 There are two ways of assembling

and presenting these mousse cakes:

either as illustrated (you will need

parchment paper or foil for 'collars') or,

if you want to opt for something less

fiddly, you can present them in

6-8 straight- sided glasses.

As illustrated: Use a biscuit cutter or

glass to cut out the circular cake bases.

Next, cut a rectangular piece of acetate,

thick parchment or smooth piece of foil

to act as a 'collar' (wide enough to wrap

around the cake base cut-outs and tall

enough to allow room to add in the

mousse layers on top). Wrap around the

circumference of the cake bases and

secure with tape. Add a layer of dark

mousse, pop it in the freezer for

10 minutes until totally chilled, then add

the white mousse on top of that. Put

these back in the freezer until they are

completely firm to make it easier to

remove the 'collars' later. You can make

these days before they are needed if you

wish. On the day you want to serve the

cacao chocolate mousse cakes, take out

of the freezer and remove their 'collars'

before they start to thaw, which will help

them to retain their shape. Return them

to the fridge until ready to use.

Straight sided glasses: Alternatively,

use a glass to cut out rounds of the cake

and lay these in the bottom of the glass.

Put in a layer of the dark mousse and

freeze for 10 minutes, then repeat using

the white mousse. Chill until required. If

you want to make these in advance,

then freeze them. Remove them from

the freezer to defrost and keep them

chilled in the fridge until serving.

To de c orate

11 Add a sprinkle of cacao nibs to the

top centre of the mousse desserts, add

a couple of mint leaves (optional) and

top with a raspberry. You could

also drizzle melted dark chocolate

across the tops to add even more

drama. Serve chilled.