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Chocolate espresso mousse cake
Chocolate espresso mousse cake


  • 180g dark chocolate
  • 180g butter
  • 1/3 cup espresso
  • 6 eggs, separated
  • 200g sugar
  • 200g ground almonds
  • Quality cocoa, such as Valrhona, for dusting (or use icing sugar)
  • Cream, lightly whipped, to serve
  • Makes 23cm round cake

Chocolate espresso mousse cake

Sarah Bowman
  • Cooking time: Less than 60 minutes

Preheat oven to 170°C. Melt chocolate and butter in a bowl set over a pot of simmering water (do not let base of bowl touch the water). Remove from heat and mix in the espresso.

Beat the egg yolks and sugar until pale and thick. Fold in the ground almonds. Add a little chocolate mix and stir well before mixing in the remaining chocolate.

Beat the egg whites until they form soft peaks, then gently fold into the chocolate mix. Spoon into a baking paper-lined 23cm round tin and bake in the preheated oven for 25-30 minutes. The cake should still be a little wobbly in the centre. Cool before dusting with cocoa or icing sugar, then serve with lightly whipped cream.

From Taste magazine, July 2011.

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