Ingredients for Frozen Chocolate Mousse Cake
- Dark Chocolate
- Unsalted Butter
- 4 large eggs
- Caster Sugar
- Plain Flour
- 250g mixed berries (raspberries, blueberries, strawberries)
- 50g icing sugar
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How to Make Frozen Chocolate Mousse Cake
- Line an ungreased 20cm round cake pan with greaseproof paper. Do not grease the paper.
- Melt 200g of dark chocolate and 100g of unsalted butter in a heatproof bowl set over a pan of simmering water, or in a microwave in 30-second intervals, stirring until smooth.
- Allow the chocolate mixture to cool to room temperature.
- In a separate bowl, whisk 4 large eggs and 150g of granulated sugar together using an electric mixer until thick and pale. Gently fold in 50g of sifted all-purpose flour.
- Gently fold in the cooled chocolate mixture until just combined.
- Pour the batter into the prepared pan and bake at 180°C (350°F) for 20-25 minutes, or until the cake is crusty on top and a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan.
- Cover the cake pan tightly with foil and freeze for at least 4 hours, or overnight.
- Before serving, briefly submerge the cake pan in hot water to loosen the cake. Invert the cake onto a serving dish. Fill the center with fresh berries if desired.
- For the berry sauce: Combine 250g mixed berries (raspberries, blueberries, strawberries) and 50g of icing sugar in a blender or food processor until smooth. Strain the sauce through a fine-mesh sieve to remove seeds (optional).
- Pour the berry sauce over slices of the frozen chocolate cake and serve immediately. Mmm!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
57g
Fat
282g
Carbs
16g
