Candy Cane coarsely choppedoptional – depending on occasion
Edible Glitteroptional – depending on occasion
Instructions
BASE:
Pre-heat the oven to 180 deg C (350 deg F) – spray a 24 centimeter ( 9 inch ) loose bottom cake pan and line the base with baking paper
Bring the Water and Caster Sugar to a boil for a minute until the Sugar has dissolved – remove from the stove
Whilst beating the Eggs, add the warm dissolved Caster Sugar in a thin stream to the Eggs – beat 2 – 3 minutes on high
Sift the Cocoa and Flour over the Egg mixture – beat another minutes, scraping the sides and bottom halfway through
Add the Butter – mix until combined – pour batter into the prepared cake pan – bake 20 minutes or until a tester comes out clean (the cake does not rise much) – remove from the oven and let cool completely in the pan
MOUSSE:
Melt the White Chocolate and let stand to cool to room temperature
Place the Gelatin in a small bowl – cover with just enough water – it should be fully sponged after about 3 minutes – heat 1/4 cup Fresh Cream until hot – add to the Gelatin and stir until the Gelatin has dissolved and is runny
Meanwhile, beat the remaining Fresh Cream until stiff peaks form – whilst still beating, add the melted White Chocolate and the dissolved Gelatin (NEVER stop beating) – beat until all is well combined
Scoop onto the baked chocolate Cake base and chill overnight
TO DECORATE:
Remove carefully from the pan – sprinkle with Candy Cane and dust with Edible Glitter if using
Nutrition Facts
White Chocolate Mousse Cake
Amount per Serving
Calories
561.6
% Daily Value*
Fat
40.1
g
62
%
Saturated Fat
24.6
g
154
%
Polyunsaturated Fat
8.7
g
Carbohydrates
50
g
17
%
Sugar
40.2
g
45
%
Protein
3.8
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.