Recipe: Baked Chocolate Mousse Cake


Get ready for the most indulgent chocolate dessert you've ever seen. The biscuit crumb and caramelised white chocolate topping take this chocolate mousse cake to another level.


For The Caramelised Chocolate

  • 200 g white chocolate

For The Terrine

  • 500 ml milk
  • 3 eggs + 1 yolk
  • 100 g caster sugar
  • 70 g cocoa powder
  • 1 tsp cocoa powder

For The Glaze

  • 120 g dark chocolate
  • 150 g unsalted butter
  • 4 tsp liquid glucose

To Serve

  • 50 g glace cherries
  • 1 tbsp creme fraiche
  • 1 handful roughly crumbled shortbread
Caramelise the White Choc

Step 1

Caramelise The White Choc

Preheat the oven to 120ºC. Roughly chop the white chocolate and spread it over a baking tray lined with greaseproof paper. Bake in the oven for 45 minutes, stirring every 10 minutes until it’s a deep golden brown. Season with a little sea salt and scrape the chocolate into a container or jar. Leave it in the fridge to set.

Make the Chocolate Mix

Step 2

Make The Chocolate Mix

Raise the temperature of the oven to 160ºC. Grease a loaf tin and line the bottom with a rectangle of greaseproof paper. Warm the milk in a microwave. It only needs to be slightly above room temperature. Place the eggs and the extra yolk in a mixing bowl wit the sugar and beat well. Add the cocoa powder through a sieve, then pour in the vanilla extract.

Cook the Chocolate Cake

Step 3

Cook The Chocolate Cake

Add the warm milk at little at a time while stirring to give a smooth mixture then pour the mixture into your loaf tin. Place the loaf tin into a roasting tin and fill the roast tin with enough boiling water to reach halfway up the loaf tin. Cook in the oven for 50 minutes, then remove and allow the water to cool before removing the loaf tin. Wrap in clingfilm and cool in the fridge overnight.


Step 4


Add the dark chocolate, butter and liquid glucose into a small mixing bowl and microwave for 30 seconds at a time until the chocolate and butter has just melted (you can also do this by placing the bowl over a pan of simmering water). Stir to combine completely. Turn the set terrine out of the loaf tin and onto a wire rack. Pour the glaze over the top of the terrine, making sure it covers the sides evenly. Use a spatula to make sure the glaze has an even thickness. Cool in the fridge until the glaze is set (about 30 minutes).


Step 5


Serve with the glace cherries, chopped white chocolate, creme fraiche and crumbled shortbread. Serves 10

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