23cm chocolate sponge cake, store-bought or homemade (see Tips)
225g caster sugar
5 eggs, separated
7 egg yolks
1½ tbsp NOMU Cocoa
300ml whipping cream
150g unsalted butter, diced
375g NOMU Decadent Hot Chocolate pieces or NOMU Organic Dark Baking Chocolate
Carefully slice a 1cm layer from the bottom of the sponge cake. Line the base of a 23cm springform tin with baking paper and place the sponge cake layer on top.
To make the chocolate mousse, place 75g caster sugar, 12 egg yolks, NOMU Cocoa and cream in a bowl placed over a pan of simmering water. Stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon. Remove from the heat and beat in the butter and NOMU Decadent Hot Chocolate pieces until melted and incorporated into the mixture.
Whisk the 5 egg whites with the remaining caster sugar until soft peak stage, then fold this into the chocolate mixture.
Pour the mixture on top of the sponge cake layer in the tin, then cover and refrigerate overnight.
To unmould the cake carefully slide a warm palette knife around the sides of the tin before removing the tin. Decorate with chocolate shavings and serve.
Tips: Make your own chocolate cake using our NOMU Chocolate Cake Kit or MiniMakes Small Batch Baking Chocolate Cake Batter Mix. Any leftover cake can be used to make delicious cake pops.
Use the leftover egg whites to whip up a delicious pavlova or these chocolate hazelnut meringues.
23cm chocolate sponge cake, store-bought or homemade (see Tips)
225g caster sugar
5 eggs, separated
7 egg yolks
1½ tbsp NOMU Cocoa
300ml whipping cream
150g unsalted butter, diced
375g NOMU Decadent Hot Chocolate pieces or NOMU Organic Dark Baking Chocolate
Carefully slice a 1cm layer from the bottom of the sponge cake. Line the base of a 23cm springform tin with baking paper and place the sponge cake layer on top.
To make the chocolate mousse, place 75g caster sugar, 12 egg yolks, NOMU Cocoa and cream in a bowl placed over a pan of simmering water. Stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon. Remove from the heat and beat in the butter and NOMU Decadent Hot Chocolate pieces until melted and incorporated into the mixture.
Whisk the 5 egg whites with the remaining caster sugar until soft peak stage, then fold this into the chocolate mixture.
Pour the mixture on top of the sponge cake layer in the tin, then cover and refrigerate overnight.
To unmould the cake carefully slide a warm palette knife around the sides of the tin before removing the tin. Decorate with chocolate shavings and serve.
Tips: Make your own chocolate cake using our NOMU Chocolate Cake Kit or MiniMakes Small Batch Baking Chocolate Cake Batter Mix. Any leftover cake can be used to make delicious cake pops.
Use the leftover egg whites to whip up a delicious pavlova or these chocolate hazelnut meringues.
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