Coffee Chocolate Mousse Cake by Selasi Gbormittah

  • Total Time

    2h 18m
    • Prep Time

      2h 0m
    • Bake Time

      18m
  • Serves

    12

  • Skill Level

    Showstopper
  • Dietary Needs

    Veg
    • Vegetarian
  • 0 Reviews

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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

  1. For the Praline Paste:

    Preheat oven to 170ºc fan/190ºc/ gas mark 5. 

  2. Roast the nuts on a non-stick tray/silicone mat in the oven for 10 mins. Set aside.

  3. Make a dry caramel with sugar. Pour the caramel onto the nuts and allow to harden. Blitz to a paste in a blender.

  4. Fill a 30mm semi sphere mould with the paste and freeze.

    Top Tip: Storage
  5. For the Nugget:

    Beat the butter and sugar until soft.

  6. Add the dry ingredients and continue to mix. Add the salt and yolk and bring together to form a dough.

  7. Freeze the mixture for 20 minutes.

  8. Using a cooling rack or grater, grate the dough onto a tray.

  9. Bake for 15-18 minutes. Allow to cool once baked. Toss the nuggets in cocoa powder and set aside until ready to use.

  10. For the Coffee Sponge:

    Turn the oven up to 190ºc fan/ 200ºc/ Gas mark 6.

  11. Mix together the yolk, vanilla and coffee and allow to dissolve.

  12. Whip the egg whites and sugar to stiff peaks.

  13. Fold in the yolk mixture gently, followed by the both flours.

  14. Mix well and spread onto a pre lined tray.

  15. Bake for approx. 8 mins and allow to cool once baked

  16. For the Chocolate Mousse:

    Whip the cream to soft peaks.

  17. Melt the chocolate and set aside.

  18. Warm the eggs and sugar over a bain-marie to approx. 60c.

  19. Whip the egg mixture until doubled in size (ribbon stage)

  20. Gently mix in the melted chocolate.

  21. Fold in the cream and mix well.

    Top Tip: Air Knocking
  22. For the Chocolate Glaze:

    Melt the chocolate, add the oil and set aside.

    Top Tip: Grapeseed Oil
  23. Glaze the mousse at 40c.

  24. For the Whipped Chantilly:

    Warm the cream and stir in the chocolate.

  25. Chill in the fridge.

  26. When ready to use, whip until soft peaks.

  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.

  28. Firstly, fill the mould halfway with the mousse. Neatly place the frozen praline paste in the centre and press lightly.

  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.

  30. When ready, make the glaze. Pour the glaze over the cake.

  31. Decorate with Chantilly, nugget and toasted hazelnuts. Serve with a nice cup of coffee.

Let's Bake

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