Thursday, June 17, 2010

choc-mint mousse cakes

I wanted to make my come back to the food blog something worth remembering & let me tell you I have succeeded. Both of these "cupcakes" were really really delicious but my stand out favourite was the choc-mint mousse cake so this is the recipe I am sharing. I'm a sucker for anything chocolate & minty.


Double chocolate mint cake

6 square after dinner mints, chopped coarsley
60g dark eating chocolate, chopped coarsley
2/3 cup (160ml) water
90g butter, softened
1/2 teaspoon, peppermint essence
1 cup (220g) firmly packed brown sugar
2 eggs
2/3 cup (100g) self-raising flour
2 tablespoons cocoa powder
1/3 cup (40g) almond meal
1 tablespoon cocoa powder, extra

Chocolate mousse

150g dark eating chocolate, chopped roughly
1/2 teaspoon peppermint essence
3/4 cup (180ml) thickened cream
2 eggs, seperated
2 tablespoons caster sugar


1. Make chocolate mousse:

Combine chocolate, essence and half the cream in a mediun heatproof bowl over a medium saucepan of simmering water, stir until smooth. Cool mixture 5 minutes, then stir in egg yolks. Beat remaining cream in a small bowl with electric mixer until soft peaks form. Beat egg whites in another small bowl with electric mixer until soft peaks form; add sugar gradually, beat until dissolved. Fold cream into chocolate mixture, then egg whites. Spoon mixture into a shallow baking dish. Cover, refrigerate 4 hours or until firm.

2. Preheat oven to moderately slow (170deg C/150 fan-forced). Line 6 hole texas or 12 hole standard muffin pan with paper cases.

3. Combine chocolate and the water in small saucepan; stir over low heat until smooth.

4. Beat butter, essence, sugar and eggs in small bowl with electric mixer until light and fluffy.

5. Stir in sifted flour and cocoa, almond meal, warm chocolate mixture and after dinner mints. Divide mixture among cases; smooth surface.

6. Bake large cakes about 40 minutes, small cakes about 30 minutes. turn cakes onto wire rack to cool.

7. Place a lightly greased collar of foil around each cakes. Divide firm chocolate mousse evenly among tops of cakes. Freeze cakes for about 30 minutes to help set the mousse quickly.

8. Dust mousse with extra sifted cocoa. Gently remove foil.

9. Indulge

Instead of after dinner mints I used Lindt mint chocolate & I have not looked back. Also, the other cake in the photo is a lemon cheesecake, but thats a recipe for another day.

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