Chocolate mousse cake with brandy snaps and caramelised figs recipe
- Cuisine: Modern Australian
- Serves 8
Ingredients7 egg whites
110g (½ cup) caster sugar
7 egg yolks
400g PLAISTOWE Premium Dark Chocolate, melted*
50g (1/3 cup) plain flour
300ml double cream, lightly whipped
4 figs, cut in half
Caster sugar, to caramelise
100g unsalted butter
75g (1/3 cup firmly packed) brown sugar
90g (¼ cup) golden syrup
50g (1/3 cup) plain flour, plus 2 tsp extra
1½ tsp ground ginger
185ml (¾ cup) milk
2 tbs honey
3 egg yolks
55g (¼ cup) caster sugar
2 tsp cornflour
1 x leaf titanium-strength gelatine*, softened
125ml (½ cup) pouring cream, lightly whipped
PreparationPreheat oven to 160°C. Grease and line a 20cm springform cake pan. Whisk egg whites to soft peaks, gradually adding sugar, then whisk in egg yolks until combined. Fold in PLAISTOWE Premium Dark Chocolate, flour and cream. Pour into pan and bake for 1 hour and 10 minutes or until firm to the touch. Cool slightly, then refrigerate until cold.
While cake is baking, make brandy snaps. Melt butter with sugar and syrup in a pan over medium heat. Remove from heat. Whisk in 50g flour and ginger. Cool, then refrigerate for 1 hour to firm mixture.
Increase oven to 200°C. Line 2 oven trays with baking paper. Place 4 teaspoon-sized balls of mixture, spaced well apart, on 1 tray. Bake for 5 minutes or until golden and flattened. Remove from oven and cool for 30 seconds. Working quickly, shape each disc around the handle of a wooden spoon to form a cylinder. Remove and allow to set. (If the brandy snaps become too hard to manipulate, return to the oven for a few minutes to soften.) Repeat with remaining mixture on second oven tray.
To make honey cream, bring milk and honey to the boil. Whisk egg yolks, sugar, cornflour and 2 tsp flour until combined. Slowly whisk milk mixture into egg mixture. Return to the pan over low heat and whisk for 4 minutes or until thick and starting to bubble. Stir in gelatine until it dissolves, then strain mixture into a bowl. Cool, then fold in cream. Fill a piping bag with the honey cream and pipe into the brandy snaps.
Sprinkle figs with sugar. Using a kitchen blow torch, caramelise until golden. Alternatively, place under a grill on high heat.
Serve chocolate mousse cake with brandy snaps and caramelised figs.
*To melt chocolate, place chopped chocolate in a glass or stainless-steel bowl and place over a pan of simmering water (don’t let bowl touch water) and stir occasionally until smooth. For small quantities, turn off the heat; the residual heat will melt the chocolate.
If you enjoyed this Chocolate mousse cake with brandy snaps and caramelised figs recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, child-friendly recipes, chocolate recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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