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.
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
MetricImperial
For the Praline Paste
100gHazelnuts
100gAlmonds
100gBillington's Unrefined Golden Caster Sugar
For the Nugget
45gUnsalted butter
30gBillington's Unrefined Golden Caster Sugar
12gGround almonds
4gCocoa powder
80gAllinson's plain white flour
15gEgg yolk
PinchSalt
For the Coffee Sponge
50gEgg whites
40gSilver Spoon Icing Sugar
40gEgg yolk
5gCoffee granules
2 tspNielsen-Massey Vanilla Bean Paste
25gAllinson's plain white flour
25gCorn flour
For the Chocolate Mousse
3Large eggs
65gBillington's Unrefined Golden Caster Sugar
210gDark chocolate (40%-50%)
355gDouble cream
Chocolate Glaze
300gDark chocolate
35gMilk chocolate
40gGrapeseed oil
For the Whipped Chantilly (Optional)
125gDouble cream
85gChocolate (40%)
Utensils
Silicone mould (39.6 x 19.3 x 5.1 cm)
Blender
Baking tray
Grater
Whisk
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
