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RECIPE EASTER CHOCOLATE MOUSSE CAKE


Perfect for a special Easter Sunday meal this indulgent dessert has a chocolate sponge base, creamy white chocolate mousse filling and a rich and dark chocolate glaze. It can be prepared the day before or made a couple of weeks in advance and frozen.


BASE • 3 eggs • 70g caster sugar • 50g plain flour • 2 tbsp cocoa powder


MOUSSE • 2 x 150g bars good quality white chocolate, broken into pieces • 3 tbsp milk • 1 tsp vanilla extract • 300ml double cream • 3 large egg whites • 2 tsp powdered gelatine


GLAZE • 85g plain chocolate • 20g unsalted butter • 4 tbsp double cream


• Melted white chocolate and small candy coated chocolate eggs, to decorate


Preheat the oven to 180C/Gas 4. Grease and line the base of a 20 cm round spring-form tin. To make the base, whisk the eggs and sugar together in a large heatproof bowl set over a pan of simmering water until very thick and pale – the whisk should leave a trail in the mixture when lifted.


Sift over the flour and cocoa and fold in gently. Pour into the prepared tin and bake for 12-15 minutes until just springy to the touch. Turn out and leave to cool completely. Clean the tin and lightly grease and re-line the base. Place the cold sponge in the base of the tin.


To make the mousse, place the white chocolate, milk and vanilla extract in a heatproof bowl set over a pan of simmering water and leave until melted. Remove from the heat and stir until smooth then stir in 4 tbsp of the cream.


Dissolve the gelatine in 2 tbsp hot water. Cool for a few minutes then stir into the chocolate mixture. Softly whip the rest of the cream and fold into the chocolate mixture. Whisk the egg whites until stiff and fold in. Spoon the mousse over the sponge base and chill for 3-4 hours until set.


For the chocolate glaze, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Remove from the heat, stir until smooth then stir in the cream. Leave until cool and thick enough to spread, stirring occasionally.


Remove the mousse cake from the tin and gently spread the chocolate glaze over the top. Drizzle with melted white chocolate and decorate with the chocolate eggs.


20 To advertise call 020 8337 7041 or email sally@chessingtonchat.com


Serves 4 Ready in


1 ¼ hours plus 3 - 4 hours chilling


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