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.

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Have you seen this months copy of Lincolnshire Life Magazine? 📖 If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 #awardsceremony #awardsnight #magazinefeature ... See MoreSee Less