Gourmet Chocolate Mousse Bars
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
30
- For the cake
- 5 eggs (separated)
- ½ cup sugar
- 1 cup flour (scant)
- ½ cup Corn starch
- For the mousse
- 1 cup Dark chocolate (60% cocoa solids, roughly chopped)
- 2 eggs (separated)
- ¼ cup sugar
- 0.333 cup cream (30% fat, whipped to stiff peaks)
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a 25cm x30 cm|10" x 12" baking tin with non-stick baking paper. Grease a baking tray.
2.
For the cake: whisk the egg whites until stiff.
3.
Beat the egg yolks with the sugar until pale and creamy.
4.
Mix together flour and cornflour. Alternately fold the egg yolks and flour mixture into the beaten egg whites.
5.
Spread the mixturein the tin and bake for about 15 minutes until golden brown. Remove from the oven and invert onto the work surface. Carefully peel off the baking paper and leave to cool.
6.
For the mousse: melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat and cool slightly.
7.
Whisk the egg whites with half the sugar until they form stiff peaks.
8.
Beat the egg yolks with the remaining sugar in a heatproof bowl over a pan of simmering water until the sugar has completely dissolved. Remove from the heat and continue beating until cooled.
9.
Pour the egg yolk mixture into the chocolate and whisk to combine.
10.
Pour the whipped cream onto the chocolate and fold in gently.
11.
Carefully fold in the egg whites little by little.
12.
Cut the cake into two halves lengthways.
13.
Spread the mousse onto one cake and lay the second cake on top. Press gently to firm, then chill.
14.
For the frosting: heat the sugar, 125ml | 1/2 cup) water and the chocolate in a pan. Simmer for 5 minutes, stirring constantly and let cool, still stirring.
15.
Heat the sugar in a frying pan without stirring, until golden brown. Mix in the nuts, and pour onto the baking tray. Leave to set and become hard, then break into pieces.
16.
Frost the mousse bars with the cooled frosting, scatter with the caramelised nuts and cool completely for at least 2 hours.
