Mary Berry Chocolate Mousse Cake Recipes

MAKE DINNER EXTRA SPECIAL WITH MARY BERRY'S EASY FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Break dark chocolate into pieces. Place in a small heatproof bowl set over a pan of hot water. Stir until melted; set aside to cool slightly. Grease a 9-inch springform pan with butter. Line bottom of pan with parchment paper. Whisk egg whites with a mixer fitted with a whisk attachment until stiff. In a separate bowl, whisk yolks and sugar until light and creamy. Pour melted chocolate into yolk mixture. Add 2-3 Tbsp Cointreau. Gently fold to combine. Add egg whites; gently fold to combine. Sift in cocoa powder; gently fold to combine. Spoon evenly into prepared pan. Bake 40 minutes or until risen, shrinking away from sides of pan and just firm to the touch in center. Cool completely; remove from pan. Stir half of orange chocolate and remaining 1-2 Tbsp Cointreau into whipped cream. Spread over top of cake. Sprinkle with remaining orange chocolate; sift cocoa powder over top.

CELEBRATION CHOCOLATE MOUSSE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.
• For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer.
• Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.
• While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.
• Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
• Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky.
• When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.
• To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.

CHOCOLATE MOUSSE CAKE

Steps:

• Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
• Cake:
• Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
• Preheat the oven to 325 degrees Fahrenheit.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
• Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
• While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
• Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
• Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
• Filling:
• To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
• Ganache:
• Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
• To assemble cake:
• Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

MARY BERRY'S CHOCOLATE MOUSSE RECIPE

Steps:

• Break the chocolate into a large heatproof bowl and set it over a pan of gently simmering water. The base of the bowl should not touch the water. Leave until just melted, then remove the pan from the heat, stir, and leave the chocolate to cool slightly.
• Put the egg yolks and sugar in a medium heatproof bowl. Set the bowl over a pan of gently simmering water, as above. Whisk with an electric hand whisk on low speed for 4 minutes, or use a balloon whisk, which will take a little longer.
• When the mixture has become paler and thicker, remove the bowl from the heat and continue whisking for a further minute. Set aside to cool slightly, stirring occasionally so the mixture does not stiffen. If it does, stir in 1-2 teaspoons of the crème fraîche to slacken.
• Pour the cream into a medium mixing bowl and sprinkle over the coffee. Whip the cream to soft peaks and fold in the crème fraîche. Fold the cream mixture into the cooled dark chocolate, then fold in the egg yolk mixture. Make sure everything is well combined.
• Spoon into glasses and chill for 1 hour. Decorate with chocolate curls. To make chocolate curls, simply pull a vegetable peeler along the flat side of a chocolate bar. It works best if the chocolate is slightly warm. This chocolate mocha mousse recipe features in Mary Berry's Cookery Course.

RECIPES

Steps:

• Step 1:Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).Step 2:Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.How to produce even cupcakesStep 3:To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.