Triple Chocolate Mousse Cake

Preparation time: 45 minutes
Cooking time: 15 minutes

Triple chocolate mousse:
Bottom sponge layer:
4 eggs
125g sugar
75g cocoa
75g gluten free self-raising flour

Mousse layer:
4 egg yolks
125g sugar
200g milk chocolate
100g double cream

White chocolate topping:
100g white chocolate
200g double cream

Salted caramel shake:
500ml milk
50g icing sugar
100g caster sugar
Pinch of Maldon salt
5g xanthan gum

Featured in:
January 2019

Sponge layer:
• Whisk eggs and sugar.
• Fold in flour and cocoa.
• Bake in a cake tin.
• Leave to cool.

Mousse layer:
• Whisk egg yolks and sugar until pale.
• Fold in melted chocolate and whipped double cream.
• Spoon onto cooled sponge base and set in fridge.

White chocolate topping:
• Cook white chocolate in oven at 160º until golden, then leave to cool.
• Blend to a powder.
• Whip double cream.
• Fold in the white chocolate powder, spread on top of the mousse and leave to set.
• Cut with a knife dipped in hot water to serve.

Salted caramel shake:
• Cook caster sugar in a pan to make caramel and sprinkle in Maldon salt.
• Spread on greaseproof paper and leave to cool.
• Blitz to a powder and mix with milk, icing sugar and xanthan gum.
• Pump in two shots of NO2, shake well and pipe into a tall glass.

Never miss a copy!

Big savings when you take out a subscription.

DOWNTOWN COMPETITION: YOUR GLORIOUS GARDEN IMAGESAre you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot. T&Cs apply. To see full details of Terms and Conditions which apply to entries submitted for this competition go to: ... See MoreSee Less

1 week ago  ·