Chocolate mousse box

The mousse in this cake is as clean as silk and has a surprise trace of hazelnut. Tease the tastebuds with this rich, multi-textured chocolate dessert.

Canola oil spray

  • 2 teaspoons vanilla bean paste
  • 50g (1/3 cup) self-raising flour
  • 21/2 tablespoons Cocoa Powder
  • 5 eggs
  • 155g (3/4 cup) caster sugar
  • 150g 70% cocoa dark chocolate, chopped
  • 1/2 teaspoon baking powder
  • 50g butter


  • 2 tablespoons Frangelico liqueur
  • 2 eggs, separated
  • 300ml ctn double cream
  • 60g (1/3 cup) icing sugar mixture, sifted
  • 100g 70% cocoa dark chocolate, melted, cooled
  • Select all ingredients


  1. Preheat oven to 180°C. Spray  2cm-deep, 22.5 x 33cm Swiss roll pans with oil. Line with non-stick baking paper.
  2. Use an electric powered beater to conquer the eggs, sugar and vanilla in a bowl until thick and faded. integrate flour, cocoa powder and baking powder in a bowl. Sift one-1/3 of the flour mixture over the egg combination. Use a large metallic spoon to fold till just combined. Repeat, in 2 greater batches, with the ultimate flour mixture. Divide calmly between prepared pans and easy the surfaces. Bake for 15 minutes or till the desserts spring back while lightly touched. Set aside inside the pans on a cord rack to chill absolutely.
  3. meanwhile, to make the mousse, use an electric powered beater to overcome the egg yolks and icing sugar in a bowl till thick and faded. Beat inside the chocolate and Frangelico. Whisk the cream in a bowl till smooth peaks form. Use a big metal spoon to gently fold the cream into the chocolate mixture. Use an electric powered beater to beat the egg whites in a easy, dry bowl until tender peaks shape. Fold one-third of the egg white into the chocolate mixture. Repeat, in 2 greater batches, with closing egg white. cover surface with plastic wrap.
  4. Spray a 7.5cm-deep, 8.5 x 17cm loaf pan with oil and line with plastic wrap. turn the desserts onto a sheet of non-stick baking paper. cast off the pinnacle sheets of paper. Line the bottom and sides of the organized loaf pan with cake, cutting to fit. Reserve extra cake. reduce two eight.5 x 17cm rectangles from the reserved cake.
  5. Spoon half of the mousse over the cake base and clean the floor. top with 1 cake rectangle, urgent down lightly. Spoon over the ultimate mousse and clean the surface. pinnacle with the closing cake rectangle and press down gently. Wrap in plastic wrap and region in the refrigerator for 4-6 hours or in a single day to set.

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