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).
- 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?