White Mousse Surprise -

White Mousse Surprise

Ingredients

100 g (4 oz) plain flour, sifted
75 g (3 oz) cocoa powder, sifted
150 g (6 oz) caster sugar
225 g (8 oz) butter
50 g (2 oz) self-raising flour, sifted
2 eggs, beaten
150 g (6 oz) white chocolate
568 ml (1 pint) double cream
3 tablespoons (45 ml) brandy
50 g (2 oz) plain chocolate
25 g (1 oz) chocolate-coated peanuts

Details

Serves: 12

Method

1. Grease and line a 20 cm (8 inch) round springform tin.

2. To make the biscuit base: mix together the plain flour, 25 g (1 oz) of the cocoa and 50 g (2 oz) of the sugar. Rub in half the butter. Using your hands, bring the mixture together and press it into the base of the tin. Place in a preheated oven, 160˚C (325˚F), Gas Mark 3, for 30 minutes. Leave to cool in the tin.

3. To make the cake: grease and line a 20 cm (8 inch) round straightsided cake tin. Beat the remaining butter until softened, then beat in the remaining sugar, the self-raising flour, the remaining cocoa and the eggs, until smooth. Pour into the tin and cook at 160˚C (325˚F), Gas Mark 3, for 30 minutes. Turn out and cool on a wire rack.

4. To make the mousse: melt the white chocolate in a bowl set over a pan of simmering water. Set aside. Whip half the cream until soft peaks form. Carefully fold in the melted white chocolate. Spoon the mousse mixture on top of the biscuit base in the tin. Level the surface and chill for 1 hour or until set.

5. Place the chocolate cake on top of the mousse in the springform tin. Drizzle over the brandy and chill for 30 minutes.

6. To make the chocolate shapes: melt the plain chocolate in a bowl set over a pan of simmering water. Spread it over a marble slab or a cold metal baking sheet and chill for 10 minutes.

 7. Remove the dessert from the tin, whip the remaining cream and spread it over the top.

8. Using a ruler and a small, sharp knife, cut out 8 diamond shapes of equal size from the set chocolate. Put the chocolate shapes on top of the cream and scatter over the chocolate-coated peanuts.

PREPARATION TIME: 1 HOUR, PLUS 1½ HOURS CHILLING TIME
COOKING TIME: 1 HOUR
OVEN TEMPERATURE: 160˚C (325˚F), GAS MARK 3

Related food category:

• Soufflés and Mousses