Hungarian chocolate mousse cake recipe
Hungarian Chocolate Mousse Cake recipeThis article was published by: Matthew
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|For the cake:|
|90 g||unsweetened chocolate,melted and cooled to lukewarm|
|190 g||unsalted butter, softened|
|120 g||sugar, but weighed as 2x60g and kept separate|
|4 medium||eggs, separated|
|60 g||plain flour|
|For the Filling:|
|360 ml||double cream|
|300 g||semi-sweet chocolate, chopped|
|4 tbsp||dark rum|
|1 tsp||vanilla extract|
|For the Glaze:|
|200 g||semi-sweet chocolate, chopped|
|30 g||unsalted butter|
|2 tbsp||light syrup if available, or golden syrup|
|1 tsp||vanilla extract|
InstructionsPreheat oven to Gas Mark 4, 180°C, 350°F. Line a 9×13 inch, 22x28cm approx. baking tray with parchment paper.
Cream the butter with one portion of sugar in a bowl until light and fluffy. Add melted chocolate and beat in the yolks one at a time.
In a medium bowl, beat the egg whites with the salt until the whites stick to the beaters. Add remaining portion of sugar and beat until stiff peaks form. Add about 1/3 of the beaten whites to the chocolate to lighten the mix and then carefully fold in the remainder. Sprinkle the flour over the batter and carefully fold it in without decreasing the volume.
Pour into prepared tin and bake for 12-15 minutes or until the cake starts to pull away from the side of the tin. Do not overbake. Allow to cool for a few minutes on a wire rack and then invert onto the rack and remove lining paper. Allow to cool completely.
Place the chocolate in a heatproof bowl. Either bring the cream to a boil over a moderate heat in a saucepan or use a microwave. Pour hot cream over chocolate. Cover with cling film and allow to stand for 10 minutes. Add rum and vanilla and stir until smooth. Refrigerate for an hour. When cold, whip the filling until its volume has doubled.
Cut the cake in half, and place one half on a rack. Spread the filling over the half on the rack and top with the other half. Refrigerate for an hour, on the rack if possible.
Place the chocolate, butter and syrup in a microwave-proof bowl. Heat on full power for 1 minute. Add vanilla and stir until completely melted and smooth. Allow to cool for 10 minutes.
Set the rack with the cake over a dish or tray large enough to catch any drips. Holding the glaze 2 inches, 5cm above the cake, pour the glaze evenly over top and use a spatula to cover the sides. If necessary, refrigerate for about 20 minutes or until the glaze has set.
The cake is extremely rich. Cut into 7 equal columns along the longer side and 5 equal rows across the narrower, creating 35, approximately 1½x1½ inch, 4x4cm squares . Refrigerate leftovers.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Hungarian chocolate mousse cake recipe
Recipe type: xarchivex
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