Chocolate mousse cake with coffee icecream

This is why elastic waists were invented.

Chocolate Mousse cake

  • 500g dark chocolate
  • 2 tablespoon (T) golden syrup
  • 125g unsalted butter
  • 4 eggs
  • 1 T caster sugar
  • 1 T plain flour, sifted

Preheat oven to 220°C. Grease and line a 20cm round spring-form cake pan.

Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.

Beat the eggs with the sugar until very thick and pale (about 10 minutes on high with an electric beater). Gently fold in the flour then fold in the melted chocolate mixture until combined.

Pour into the cake pan and bake for 12 minutes. (Yes that’s all! It will be cooked at the edge but runny in the middle, but don’t worry).

Remove cake tin side from cake pan and transfer the cake to the fridge for 1 hour to cool (this is were the runny middle turns into a cake).

Coffee icecream

  • 500 ml double cream
  • 395g tin condensed milk
  • 30mL espresso (a double shot)
  • 2 T Kuhlua

Whisk everything together until soft peaks form and then freeze for 6 hours. No churning required! Serve straight from the freezer.

Yum. The cool sweetness of coffee icecream, the crunch of crostoli and the gooiness of chocolate mousse in a cake.

Would you like a piece?

 

Cake from Valli Little, icecream adapted from Nigellas version

This entry was posted in Cake, Cooking, Dessert, Recipes and tagged , , , , , . Bookmark the permalink.

7 Responses to Chocolate mousse cake with coffee icecream

  1. sewbussted says:

    It’s 6 in the morning here in America and I need to make my breakfast, not cake!!!! Actually, I am going to try this. The cake looks especially lovely.

  2. Tia Dia says:

    *sigh* I WISH you’d mail me some! ;)

    • Melissa says:

      What alterations did you make to Nigella’s recipe? I’ve made that recipe and found it too rich – even coffee icecream loving husband found it hard going!

      • SewingElle says:

        It is still very rich, even with the minor alterations. Nigella makes about half the quantity using 300 ml cream and a British sized tin of condensed milk (175g). So this version is a bit sweeter and slightly less fat. The other small change is to use espresso rather than a powder, and to balance out the liquid, we went for less liqueur.
        I don’t think these small changes make it less rich. About one tablespoon is plenty!

  3. trixfred30 says:

    I love the look of this one – and yes I wouldn;t mind a piece even though its only 9am !

  4. Emily says:

    You know, its weird but I don’t get notified of any of your cooking posts. Very strange. I shall unsubscribe then resubscribe to see what happens cos I’ve been Missing Out.

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