Chocolate Meringue Mousse Cake Food

CELEBRATION CHOCOLATE MOUSSE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.
• For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer.
• Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.
• While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.
• Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
• Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky.
• When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.
• To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.

CHOCOLATE MOUSSE MERINGUE CAKE

Steps:

• 1. Preheat oven to slow 150°C. Line four trays with baking paper. Mark 22 cm circles on three trays and draw straight lines, 3 cm apart, on the remaining tray. Place egg whites in large dry mixing bowl. Using electric beaters, beat egg whites until soft peaks form. Gradually add sugar, beating constantly after each addition. Beat 5-10 minutes until thick and glossy and all sugar has dissolved. Gently fold sifted cocoa into meringue mixture. 2. Divide meringue into four portions. Spread three portions onto trays evenly covering marked circles. Place remaining portion in piping bag fitted with a 1 cm plain piping nozzle. Pipe long lines over marked lines. Bake meringues for 45 minutes or until pale and crisp. Check meringue strips occasionally to prevent overcooking. Turn off oven, cool meringues in oven with door ajar. 3. To make filling: Place melted chocolate in bowl, whisk in egg yolks and dissolved coffee and water; beat until smooth. Fold in whipped cream, mix until combined and mixture is firm. Refrigerate until mousse is cold and thick. 4. To assemble: Place one meringue disc on serving plate, spread with one-third of the mousse mixture. Top with another meringue disc, spread with half remaining mousse mixture. Repeat with remaining meringue disc and chocolate mousse. Run knife around edge of meringue cake to spread mousse evenly over edge. Cut or break meringue strips into 5 cm pieces. Pile strips on top of cake and diagonally around outer edge, sticking them to mousse. Dust with extra cocoa. Refrigerate until firm.

MERINGUE MOUSSE BASE

Steps:

• Ensure the mixer bowl and whisk attachment are clean and grease-free. Whisk the egg whites until they form stiff peaks, then whisk in a third of the sugar for about 30 secs.
• Add the remaining sugar in 2 batches until the meringue is glossy. Use within about 10 mins of making.