Breville twin paddle User Manual download pdf (Page 43)

43

PAge heAder.....DESSERTS

NO–BAKE MOCHA MOUSSE CAKE

Uses the small and large bowls: Serves 12

INGREDIENTS

350g dark chocolate, chopped

130g butter, chopped

1 tablespoon honey

200g digestive biscuits

4 eggs, separated, at room temperature

300ml thickened cream

30ml strong espresso coffee, chilled

Cocoa powder, to dust

METHOD

1. Line the base of a 22cm (base

measurement) springform pan with

baking paper.

2. Place 50g of the chocolate, 100g butter

and honey in a heatproof bowl over a

saucepan half ﬁlled with simmering

water (making sure the bowl doesn’t

touch the water). Stir with a metal spoon

until melted and smooth. Remove

from heat.

3. Place biscuits into a food processor

or blender and process until ﬁnely

crushed. Add to chocolate mixture and

stir to combine. Spread over the base of

prepared pan. Place in fridge for

30 minutes to set.

4. Meanwhile place remaining dark

chocolate and remaining butter in a

large heatproof bowl over a saucepan

of simmering water (making sure the

bowl doesn’t touch the water). Stir with

a metal spoon until melted and smooth.

Remove bowl and set aside for 5 minutes

to cool slightly. Stir in egg yolks

until combined.

5. Assemble mixer with the whisk and the

large mixer bowl and add egg whites.

Slowly turn mixer to AERATE/WHIP

setting and beat egg whites until ﬁrm

peaks form.

6. Assemble mixer with the scraper whisk

and the small mixer bowl. Place cream

and coffee into bowl and attach the

pouring cover. Slowly turn mixer to

CREAM/BEAT setting and beat for

1–2 minutes or until just thickened and

very soft peaks form.

7. Add half the cream mixture to the

chocolate mixture and stir until

combined. Gently fold through

remaining cream mixture until just

combined. Fold in half the egg whites

until just combined. Repeat with

remaining egg whites. Spoon mixture

over biscuit base. Smooth surface. Cover

with plastic food wrap. Refrigerate for

8 hours or overnight, until set.

8. Just before serving run a warm, dry

knife around edge of cake. Release cake

from the springform pan. Place cake

onto a serving plate. Dust with cocoa

powder. Cut into wedges and serve.

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