Double Chocolate Cake (Chocolate Mousse Cake)
A delicious cake that consists of velvety chocolate mousse and a crispy praline chocolate base.
Servings Prep Time
10portions 70minutes
Passive Time
Servings Prep Time
10portions 70minutes
Passive Time
  1. Melt the chocolate in a microwave or over a pan of simmering water, leave to cool.
  2. In a saucepan mix sugar with water, bring to boil.
  3. Simmer without stirring till the caramel reaches golden colour (it will take approx. 10 minutes).
  4. Place the hazelnuts on a silicon mat or parchment paper. When the caramel is ready, quickly pour it over the hazelnuts and leave to cool.
  5. Prepare an 18cm-diameter cake tin (with a removable base) by placing a cling film at the bottom of it.
  6. Break up the cold praline into smaller pieces and pulsate in a food processor until you reach a coarse powder stage.
  7. Mix the cooled down chocolate with the praline powder and spread it at the bottom of the prepared cake tin, put in the fridge.
  8. To make the mousse break the chocolate into smaller pieces and place it along with the golden syrup and approx. 100ml of the cream in a heatproof bowl. Place it over a pan of simmering water and leave for about 15 minutes. Stir to bring all the ingredients together and leave to cool down.
  9. In the meantime take a new A4 plastic folder and cut it in half along the longer side. Cut open along the longer side to get one long piece of plastic.
  10. Whip the rest of the cream with cinnamon until almost firm.
  11. Pour the cooled down chocolate to the whipped cream and gently fold the two together with a metal spoon.
  12. Take the tin out from the fridge and line its side with a prepared plastic foil.
  13. Pour the mousse into the tin and level the top with a spatula.
  14. Put the cake in the fridge for 6 hours (or overnight) to firm up.
  15. Before serving, unclip the tin gently and remove its side. Carefully pick up the cake from the base and peel off the cling film while holding it in the palm of your hand; slide the cake onto the serving plate. Remove the plastic from the side, and decorate the cake with cocoa, chocolate shavings or lyophilised raspberry/strawberry powder.
Recipe Notes

Although the recipe is pretty long, and when you read it, you may have an impression that you have to wait a lot in the meantime, it is really not the case. You can move from one step of the recipe to the other one without any waiting, and all the components that are supposed to coll down will be ready on time.

*I use dark chocolate with approx. 65% cacao and it works perfectly for me. Depending on your preferred taste, you can use chocolate with higher or lower cacao content.

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