Dark Chocolate (Lindt) Mousse Cake

When you crave for that ultimate chocolate cake, that dark rich creamy texture that is smooth like velvet you need to try this Lindt Chocolate Cake.

I love Lindt chocolate, and when we were down in Sydney I had a similar cake in the Lindt shop. I just had to remake that.

One thing I would add to this recipe is a good dash of Cointreau liquor into the mousse.

This recipe was copied from Taste.com

Step 1
Preheat oven to 180c fan forced. Release base of a 22cm (base measurement) cake pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter.
Step 2
Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until a skewer comes out clean.
Step 3
Cool cake completely in pan. For mousse, place chocolates in a heatproof bowl over a saucepan of simmering water (don't let the water touch the bowl). Stir for 3-4 minutes or until melted and smooth.
Step 4
Remove from heat and set aside to cool slightly. Use electric beaters to beat cream in a bowl until soft peaks form. Fold a third of the cream into the chocolate mixture. Repeat twice until well combined.
Step 5
Spoon mousse into the pan. Tap on the bench a few times to remove any air pockets. Use a spatula to smooth the surface. Place in the fridge for 6 hours or overnight to chill and set.
Step 6
For the glaze, combine chocolate, cream and glucose in a small saucepan. Stir over low heat until melted and smooth. Cool slightly. Pour over mousse. Place in the fridge for 1 hour to set. Serve cut into wedges.

Norbert Petki