Chocolate Mousse Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 slices
 
I love this recipe it's a brilliant mousse recipe which works for me every time and really simple sponge and the addition of lots of brandy....what's not to love. Though I'm stretching the boundaries of 'healthy-chef' with the mere name of this recipe I stay true to my belief you don't need processed, artificial ingredients though I'm not advocating more than 1 slice for those watching the lbs!
Ingredients
  • For the sponge
  • 115g/4oz organic butter, softened
  • 115g/4oz xylitol/stevia
  • 2 free range eggs
  • 145g/5oz unrefined self raising flour, i use wholemeal
  • 30g/1oz organic cocoa powder
  • For the mousse
  • 175g 70% minimum organic dark chocolate
  • 4 eggs, separated
  • 100g xylitol
  • 3tbs strong coffee (add 1 tbs of strong coffee granules to 2 tbs of boiling water)
  • 175g organic butter, diced
  • 80ml brandy
  • 150ml double cream
  • 1tbs organic cocoa powder
Instructions
  1. preheat the oven to 300F
  2. For the sponge
  3. cream the butter and sugar together until pale
  4. gently beat in the eggs
  5. sift in the flour and cocoa powder, fold in gently careful not to beat out the air
  6. pour into a lined loaf tin and bake in the pre-heated oven for 50mins(approx), or until a skewer comes out clean
  7. Remove form the oven allow to cool slightly then remove and place on a cooling tray
  8. For the mousse
  9. break the chocolate into a heatproof bowl and place over a saucepan of boiling water,add the coffee melt and then remove from the heat and stir in the diced butter until melted.
  10. beat the egg yolks and 90g of xylitol together
  11. pour in the melted chocolate mixture and combine
  12. in a separate bowl whisk the egg whites until soft peaks form then add the remaining 10g of xylitol and continue to whisk until stiff peaks form (please make sure they are stiff, for the brave tip the bowl upside down, the egg whites should stay in the bowl!)
  13. Carefully fold the whites into the egg yolk mixture until all the white has disappeared, be careful not to beat the air out of your mousse
  14. Cover with cling film and refrigerate for 2 hrs
  15. Sliced the cooled loaf cake into 3 lengthways
  16. re-line the loaf tin with greaseproof paper and place the base layer of cake in the tin. Sprinkle over half the brandy
  17. Halve the middle layer of sponge lengthways and carefully place against each long side of the loaf tin.
  18. Carefully spoon in the mousse and then place the lid of the sponge on top
  19. Pierce the top layer of cake all over with a wooden skewer and sprinkle the remaining brandy over the top.
  20. Cover with cling film and return to the fridge weigh the cake down with a heavy book or equivalent for a minimum of 2 hrs
  21. Remove the cake from the fridge, remove the cling film and invert onto a cake plate.
  22. Whip 150ml of double cream and spread evenly over all sides of the cake with a palette knife
  23. Dust lightly with cocoa powder
  24. Serve in slices with a lick of pouring cream and a smattering of fresh berries.
  25. Heaven!
Recipe by HEALTHY-CHEF at https://healthy-chef.co.uk/chocolate-mousse-cake/