Dark Chocolate Mousse Cake

Name: Dark Chocolate Mousse Cake
Yield: Serves 12
Ingredients: 1 tbsp kirsch or Cointreau; 300 g 50-70% cocoa solids chocolate, broken into pieces; 1 × recipe Chocolate Tiffin; butter, for the tin; 1 tbsp cocoa powder, to dust (optional); 500 ml whipping cream

Preparation info

Serves
12

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

A surprisingly light chocolate mousse on a base of Chocolate Tiffin. This is really simple, but the trick is that both the cream and chocolate need to be at room temperature. Keep the cake in the refrigerator until shortly before serving.

Ingredients

butter, for the tin
1 × recipe Chocolate Tiffin
300 g 50-70% cocoa solids chocolate, broken into piec

Cake
Vegetarian

Method

Butter a round 23cm springform tin, ensuring the rim is facing down so it is easy to remove the cake later. Fill the base with the Chocolate Tiffin, levelling it evenly by pressing with the back of a teaspoon, and leave it to set for a few hours in the refrigerator.