I find the idea of this cake very intriguing, I mean who would have thought you could turn Mousse into a cake?! The best part is it actually works, and quite well at that. I had no issues with this recipe, however there were a few parts that were a bit vague and could use some clarification. I will write anything I think needs to be there in bold. You’ll also see that the recipe calls for sorbet, chocolate and mascarpone for decoration. I thought this was a bit of overkill so I just made the cake. I would have made the mascarpone, but as I made it for a friend’s birthday, which we celebrated at school, I didn’t think melted cream would go down well.
So here it is:
500g dark chocolate
2 tablespoons golden syrup
125g unsalted butter
1 tablespoon caster sugar
1 tablespoon plain flour, sifted
Melted chocolate, to decorate
Chocolate sorbet, to serve
200g mascarpone cheese
2 tablespoons instant coffee
2 tablespoons pure icing sugar
Preheat oven to 220°C. Grease and line the base and sides of a 20cm round spring-form cake pan with non-stick baking paper.
Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water on low heat. Set aside to cool slightly.
Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and allow to cool. Transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
For the original recipe go to: