Rich Chocolate Mouse Cake - Hospitality Recipes

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Rich chocolate mouse cake with raspberry coulis
A rich chocolate mouse cake is a delicious gluten free recipe, a unique version of the French Chocolate Mouse Torte. Using coconut sugar or, alternatively, sweetened chocolate, helps to make this divinely decadent dessert a healthier treat. The raspberry coulis is wonderful poured over ice cream and non dairy ice - creams

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Recipe By Chef Kate McAloon : The Flavour Of Joy

Ingredients  – Rich Chocolate Mouse Cake

18 oz ( 500g) of dark chocolate ( 70%) chopped

I cup butter or ghee

9 large eggs separated

¾ cup coconut sugar ( for egg yolk)

2 tbs coconut sugar ( for egg whites )

2 tbsp honey or maple syrup

1-2 drops culinary orange or rose oil ( optional )

Method 

Preheat oven to 170° F / 170° C and line a 9” / 23 cm round spring form pan with baking paper and generously rub with butter or coconut oil.

Melt the chocolate and butter in a double boiler or in a pan set over boiling water.

Be careful not to get any water in the chocolate mixture or it will harden.

Stir well to combine and remove from heat.

Beat the egg yolk and ¾ pf a cup of coconut sugar with an electric mixer until very thick.

Then gently add the egg yolk to the chocolate mixture and combine well.


Beat the egg whites and 2 tbsp of coconut sugar until they form soft peaks. Then gently add the egg whites into the mixture and gently mix. Pour the mixture into the prepared pan and bake for 30 -40 minutes until the edges are firm and the centre still jiggles. Cool the cake on a wire rack for at least 1 hour before removing from the pan.

Remove the sides of the pan and baking paper and gently slide the cake into a serving plate. 

Top the cake with whipped cream, ice cream or yoghurt, a few berries and a little raspberry coulis.

Raspberry Coulis

I cup raspberries

2-3 tbsp honey or maple syrup to taste

A little filtered for spring water

1-2 drops of culinary lemon oil ( optional )

Method
Place the ingredients in a blender and blend until well combined.  You may need to add a little more water while blending, but not too much because it will be too thin

Strain out the seeds and check for sweetness. Add a little more honey or maple syrup if needed and refrigerate for up to 4 days. You can freeze the coulis for up to I month and thaw when needed.

This raspberry coulis is wonderful with cakes for poured over ice-cream and non dairy ice- creams. Try adding to yoghurt for a delicious swirl of flavour. It is also great in champagne. Frozen ( thawed) raspberries or other berries work well, but you can use fresh berries if you have them

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