Candy Canecoarsely chopped (optional – depending on occasion)
Edible Glitter(optional – depending on occasion)
Instructions
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
Cake : 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 value, where given, is not always accurate. Please also check your ingredient labels.