Family (F)Easter Dessert (1): Celebration Mousse Torte

Given the season,  the only option for for our Family (F)Easter Luncheon dessert involved chocolate. And who can go past a delicious looking chocolate mousse cake? Especially when the base is made from irresistable Oreo Cookies?

Unfortunately I discovered I don’t actually have the required 20cm springform pan – the smallest I have is a 23cm model. So I ended up multiplying the recipe by 1.5, which made me extremely nervous about whether or not the mousse would set properly (although I did add another half-sachet of powdered gelatine). My backup Plan B if it didn’t set was to freeze the cake, although then I would probably have had to leave the ganache topping off to enable easy cutting and serving. Plan C – the one I eventually went with – was to make a second dessert chocolate cake, which you can see in a separate entry here.

Which – again, Luncher’s Law – meant that I ended up with two perfectly acceptable cakes. *Sigh*

It’s a dirty job, but someone has to do it.

The recipe (which comes again from the Coles giveaway instore magazine) follows after the jump – oh, and this time the photographs are actually ours!

Celebration Mousse Torte

Serves 10

  • 150g Oreo Cookies
  • 40g butter, melted
  • 250g milk chocolate, chopped
  • 50g dark chocolate, chopped
  • 1/2 cup thickened cream
  • 4 eggs, separated
  • 10g sachet powdered gelatine
  • 1/4 cup boiling water
  • 3/4 cup caster sugar
  • small easter eggs, to decorate
Ganache Topping
  • 3/4 cup dark chocolate melts
  • 1/2 cup smooth peanut butter
  • 40g butter, chopped
  1. Line base of a 20cm springform pan with plastic wrap. Spray sides of the pan with cooking oil and line with baking paper.
  2. Place cookies in a food processor and blitz until crushed. Add butter and process until combined.
  3. Press into base of prepared pan and refrigerate while preparing filling.
  4. Melt milk and dark chocolate in a heatproof bowl over a pan of gently simmering water. Stir with a metal spoon until smooth.
  5. Remove from heat and stir in cream.
  6. Whisk in egg yolks.
  7. Whisk together gelatine and boiling water until gelatine dissolves, then add to chocolate minute and mix to combine.
  8. Using an electric mixer, beat egg whites until soft peaks form.
  9. Add sugar, 1 tbsp at a time, beating constantly until thick and glossy.
  10. Carefully fold into chocolate mixture until just combined.
  11. Pour over biscuit base and refrigerate overnight until firm.
  12. To make ganache topping, combine chocolate, peanut butter, butter and 1/2 cup water in a small saucepan. Stir on low heat until chocolate has melted and mixture is smooth. Put aside to cool.
  13. Pour ganache evenly over the top of the mousse and refrigerate for two hours, or until ganache is firm.
  14. Unmould cake and place on a serving plate; decorate with easter eggs or chocolate curls.
Cooks Notes:
  1. You can replace the peanut butter in the ganache with 1/2 cup cream – if doing this, omit the water added in the recipe above.
  2. Beware of making the same mistake I did, which was to pour the ganache topping a little too thick. It looks great, but it makes cutting the cake virtually impossible. Plus the ganache is really, really rich, and you don’t need much on top the cake; keep it a really thin layer.

~ by swalloworspit on April 25, 2011.

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