About the bake
Great British Bake Off Runner up from series 7 has shared with us this tasty Coffee Chocolate Mousse Cake recipe. This cake is based on a coffee fluffy and airy sponge topped with a delicious praline paste with sumptuous chocolate nuggets.
Method
Step 1:
For the Praline Paste:
Preheat oven to 170ºc fan/190ºc/ gas mark 5.Step 2:
Roast the nuts on a non-stick tray/silicone mat in the oven for 10 mins. Set aside.
Step 3:
Make a dry caramel with sugar. Pour the caramel onto the nuts and allow to harden. Blitz to a paste in a blender.
Step 4:
Fill a 30mm semi sphere mould with the paste and freeze.
Storage
Jar the rest and use in future bakes or on toast.
Step 5:
For the Nugget:
Beat the butter and sugar until soft.Step 6:
Add the dry ingredients and continue to mix. Add the salt and yolk and bring together to form a dough.
Step 7:
Freeze the mixture for 20 minutes.
Step 8:
Using a cooling rack or grater, grate the dough onto a tray.
Step 9:
Bake for 15-18 minutes. Allow to cool once baked. Toss the nuggets in cocoa powder and set aside until ready to use.
Step 10:
For the Coffee Sponge:
Turn the oven up to 190ºc fan/ 200ºc/ Gas mark 6.Step 11:
Mix together the yolk, vanilla and coffee and allow to dissolve.
Step 12:
Whip the egg whites and sugar to stiff peaks.
Step 13:
Fold in the yolk mixture gently, followed by the both flours.
Step 14:
Mix well and spread onto a pre lined tray.
Step 15:
Bake for approx. 8 mins and allow to cool once baked
Step 16:
For the Chocolate Mousse:
Whip the cream to soft peaks.Step 17:
Melt the chocolate and set aside.
Step 18:
Warm the eggs and sugar over a bain-marie to approx. 60c.
Step 19:
Whip the egg mixture until doubled in size (ribbon stage)
Step 20:
Gently mix in the melted chocolate.
Step 21:
Fold in the cream and mix well.
Air Knocking
Use immediately as this sets quickly.
Be careful not to knock air out
Step 22:
For the Chocolate Glaze:
Melt the chocolate, add the oil and set aside.Grapeseed Oil
Grape seed oil is odourless/tasteless and can be found in any large supermarket.
Step 23:
Glaze the mousse at 40c.
Step 24:
For the Whipped Chantilly:
Warm the cream and stir in the chocolate.Step 25:
Chill in the fridge.
Step 26:
When ready to use, whip until soft peaks.
Step 27:
For the Assembly:
Get your silicone mould ready. I used a 39.6 x 19.3 x 5.1 cm mould. Don’t worry if you do not have this. Use any mould you have readily available and follow the same process. Also remember, we are assembling upside down.Step 28:
Firstly, fill the mould halfway with the mousse. Neatly place the frozen praline paste in the centre and press lightly.
Step 29:
Cover with some more mousse and then a layer of cake on top neatly. Press down to make sure the mousse fills the mould. Freeze for 4-6hours. Preferably overnight.
Step 30:
When ready, make the glaze. Pour the glaze over the cake.
Step 31:
Decorate with Chantilly, nugget and toasted hazelnuts. Serve with a nice cup of coffee.
Ingredients
For the Praline Paste
- 100g Hazelnuts
- 100g Almonds
- 100g Billington's Unrefined Golden Caster Sugar
For the Nugget
- 45g Unsalted butter (softened)
- 30g Billington's Unrefined Golden Caster Sugar
- 12g Ground Almonds
- 4g Cocoa powder
- 80g Allinson's plain white flour
- 15g Egg yolk
- Pinch Salt
For the Coffee Sponge
- 50g Egg whites
- 40g Silver Spoon Icing Sugar
- 40g Egg yolk
- 5g Coffee granules
- 2 tsp Nielsen-Massey Vanilla Bean Paste
- 25g Allinson's plain white flour
- 25g Corn flour
For the Chocolate Mousse
- 3 Large eggs
- 65g Billington's Unrefined Golden Caster Sugar
- 210g Dark chocolate (40%-50%)
- 355g Double cream
Chocolate Glaze
- 300g Dark chocolate
- 35g Milk chocolate
- 40g Grapeseed oil
For the Whipped Chantilly (Optional)
- 125g Double cream
- 85g Chocolate (40%)
Utensils
- Silicone mould (39.6 x 19.3 x 5.1 cm)
- Blender
- Baking tray
- Grater
- Whisk
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Praline Paste
- 100g Hazelnuts
- 100g Almonds
- 100g Billington's Unrefined Golden Caster Sugar
For the Nugget
- 45g Unsalted butter (softened)
- 30g Billington's Unrefined Golden Caster Sugar
- 12g Ground Almonds
- 4g Cocoa powder
- 80g Allinson's plain white flour
- 15g Egg yolk
- Pinch Salt
For the Coffee Sponge
- 50g Egg whites
- 40g Silver Spoon Icing Sugar
- 40g Egg yolk
- 5g Coffee granules
- 2 tsp Nielsen-Massey Vanilla Bean Paste
- 25g Allinson's plain white flour
- 25g Corn flour
For the Chocolate Mousse
- 3 Large eggs
- 65g Billington's Unrefined Golden Caster Sugar
- 210g Dark chocolate (40%-50%)
- 355g Double cream
Chocolate Glaze
- 300g Dark chocolate
- 35g Milk chocolate
- 40g Grapeseed oil
For the Whipped Chantilly (Optional)
- 125g Double cream
- 85g Chocolate (40%)
Utensils
- Silicone mould (39.6 x 19.3 x 5.1 cm)
- Blender
- Baking tray
- Grater
- Whisk