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Baked Chocolate Mousse Cake


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Ingredients

10 slice(s)

Mousse Cake

  • 500 grams dark chocolate
  • 2 tablespoons golden syrup
  • 125 grams unsalted butter, (Can use Nuttelex for Lactose free)
  • 4 eggs
  • 1 tablespoon caster sugar
  • 1 tablespoon plain flour, Sifted
  • 6
    29min
    Preparation 17min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Preheat oven to 200 degrees

    Grease and line a 20cm round springform cake tin.

     

  2. 1. Weigh Chocolate in bowl, then grate speed 7 until fine (mine took 10 seconds but I broke into pieces into the bowl)

    2. Add butter and golden syrup. Melt items together - 45 degrees, 4 mins, speed 1. You may need a further 60 seconds if not fully melted.

    Transfer mix to thermoserver (no lid)

     

  3. (You could rinse the bowl but I didn't!)

    3. Place butterfly whisk in bowl. Add eggs and sugar and beat at speed 4 for 10 minutes. Add sifted flour and beat for a further 20 seconds on speed 4.

    4. Fold egg mixture into chocolate mixture with a spatula.

    Pour into prepared baking tin and bake for 12 minutes.

     

  4. When you remove from oven run a knife around edge of the cake and release the springform collar.

    Leave cake in the fridge for at least an hour to cool and set.

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Accessories you need

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Tip

You can use lactose free chocolate (I use 80%) and nuttelex to make lactose free. You can also use gluten free flour. The golden syrup can be replaced with dextrose or coconut oil for a healthier option.

 

Serve with cream, ice cream or marscapone to cut through the richness of the cake.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Delicious I used some white

    Submitted by ajangelos on 30. September 2016 - 16:48.

    Delicious I used some white chocolate too as I didn't have enough dark. Worked well

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  • A super easy decadent

    Submitted by excell80 on 5. June 2016 - 11:55.

    A super easy decadent dessert! This is now saved in my recipes to make again! Thankyou x

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  • In step 3, do the eggs fluff

    Submitted by scout1024 on 2. June 2016 - 10:26.

    In step 3, do the eggs fluff up like they do for meringue? Mine didn't. I even tried separating the yolks and the whites and they still didnt. (I didn't wash the bowl either).

    Turned out more like a brownie than a soft mousse cake.

    But the guests loved it... I also added orange zest for a bit of flavour.

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  • For a less rich/heavy version

    Submitted by BecGM on 11. May 2016 - 22:46.

    For a less rich/heavy version you could lessen the chocolate to 300g without impacting the consistency too much (it might need a few minutes less baking).

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  • Made this - was a little

    Submitted by janetmeyn on 10. April 2016 - 08:13.

    Made this - was a little heavy - but the guests loved it.  

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