Memorable Mousse Cake
A deliciously rich recipe for a special occasion. Make the leaves in advance if preferred.
Ingredients
50g Cadbury Bournville chocolate
- 225g (8 oz) marzipan
- 200ml (7 fl oz) milk
- 125g (4oz) self raising flour
- 2 eggs, separated
- 50g (2 oz) caster sugar
Filling and decoration
200g (8 oz)Cadbury Bournville chocolate
- 2 eggs, separated
- 50g (2oz) caster sugar
- 60 ml (3 Tbs) Ameretto liqueur
- 10ml ( 2 tsps) gelatine
- 284ml (½ pint) double cream
- Cadbury cocoa
- Two 20cm (8 inch) cake tins, greased and base lined. A 20cm (8i inch) deep, loose based tin. A piping bag and nozzle.
Make the cake by melting the chopped chocolate and marzipan with the milk in a pan, stirring until smooth. Beat in the flour and egg yolkes. Whisk egg whites stiffly then while with the sugar until as stiff again; fold into mixture divide between the shallow tins. Bake at Gas mark 4, 180°C, 350°F for about 50 minutes until firm. Cool slightly before turning out.
Melt half the chocolate for the filling, then stir in egg yolks, sugar and liqueur. Add gelatine dissolved in 2 tablespoons of hot water. Fold in the whisked egg whites and half the cream.
Place one cake in the deep tin, pour over the filling and place the other cake on top. Refrigerate to set. Later, invert onto a plate.
Whip remaining cream, spread some over the top and sides, pipe whirls round the edge. Coat sides with grated chocolate, melt remainder and make leaves to complete the decoration. Dust with cocoa. Serve as a cake or desert.
Serves 8-10
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