Thursday, 20 February 2014

Chocolate Chestnut Mousse Layer Cake

Recipe from Mogwai Soup

Chocolate Chestnut Mousse Layer Cake

For the base:
300g digestives
110g (½ cup) unsalted butter, melted and cooled
100g milk/dark chocolate, melted and cooled
38g (1/3 cup) icing sugar
38g (1/3 cup) pecans, ground
For the filling:
200g (14tbsp) unsalted butter
1 ½ cups chestnut puree
38g (1/3 cup) icing sugar
300ml (1 ¼ cup) double cream, beaten to stiff peaks
1tbsp brandy (optional)
For the topping:
300ml (1 ¼ cup) double cream, beaten to stiff peaks
1 tsp vanilla 
To decorate:
dark chocolate, grated
1tbsp cocoa

1. Line a 9 x13 inch baking pan or 10 inch round spring form pan with cling film, leaving an overhang and set aside.

2. Combine the ingredients for the base in a food processor and blend until evenly combined. Press into the base of the prepared pan and refrigerate.

3. Combine all the ingredients for the filling in a food processor or mixing bowl and beat until combined. Pour over the base and smooth out with a knife/spatula.

4. For the topping, whip the cream with the vanilla until stiff peaks form and pour over the first two layers and smooth out  (or pipe on top). Top with grated chocolate and/or cocoa and refrigerate for at least 2 hours.

5. Remove from the fridge, lift out of the pan and remove the cling film. Slice and serve.

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