Menu
GSABO - S2- Ep8 - Recipes

Boozy Two Tone Mousse Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Baked mousse:

  • 250g milk chocolate chips
  • 100g butter
  • pinch salt
  • 5 eggs, L, separated
  • pinch cream of tartar
  • 2 tbsp sugar
  • 1/4 cup sugar
  • 2 tbsp rum
  • 2 tbsp cocoa, for dusting

White chocolate mousse:

  • 200g white chocolate chips
  • 1 cup cream
  • 1/2 cup cream
  • 2 tbsp Marula liqueur or Irish Cream liqueur
  • 1 tbsp water
  • 3 1/4 tsp gelatine, unflavoured

Chocolate glaze:

  • 1/2 cup cream
  • 1/2 cup water
  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1 1/2 tbsp gelatine, unflavoured
  • 1/4 cup water

Chocolate bark:

  • 150g white chocolate
  • 70g pistachio nuts, chopped
  • 70g dried cranberries, chopped
  • 70g dried apricots, chopped
  • 70g black raisins
  • 70g golden raisins

Preparation method

Baked mousse:

  • Preheat oven to 170 C
  • Grease an 8-inch heart shaped spring form pan and dust with cocoa powder
  • Combine chocolate, butter, salt and rum, then melt over simmering water
  • Set aside to cool for 5 minutes
  • Whip egg whites, cream of tartar and 2 tbsp of sugar, until light and fluffy
  • Beat egg yolks and the remaining 1/4 cup of sugar, until light yellow (3-5 minutes)
  • Gently fold egg yolks into the chocolate until combined, careful not to deflate the eggs
  • Fold the egg whites into the chocolate in 2 batches, until just combined
  • Pour batter into tin and bake for 35 minutes, until cake has puffed and centre is jiggle set
  • Cool on a wire rack for 10 minutes, then refrigerate for 1 hour to set

White chocolate mousse:

  • Mix gelatine with water and set aside
  • Combine the Marula liqueur with 1/2 cup of cream and heat in a microwave
  • Pour over the chocolate, add the gelatine, stir until melted
  • Whip 1 cup of cream and fold into the white chocolate
  • Pour mousse over the chilled dark mousse layer and refrigerate for 1 hour

Chocolate glaze:

  • Mix gelatine with 1/4 cup water and set aside
  • In a pot, mix together the cream, 1/2 cup water and sugar and bring to a boil
  • While boiling, add cocoa powder and continue boiling for 3-4 minutes
  • Remove from heat and add gelatine mixture
  • Set aside to cool, then pour over the chilled mousse, return to the fridge to set

Chocolate bark:

  • Melt chocolate in a microwave at 20-second intervals until just melted
  • Spread the chocolate on a baking sheet and sprinkle with dried fruits and nuts
  • Allow the chocolate to harden and break into long pieces
  • Place chocolate pieces on the mousse cake and serve