Name: Chocolate Easter Egg Mousse Cake Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12
Ingredients: 70 g egg yolks; 40 g caster sugar; 90 g egg whites; 1 pinch cream of tartar; 45 g caster sugar *extra; 45 g Callebaut dark chocolate; 10 g Callebaut Dutch cocoa; 285 ml pure cream; 30 g caster sugar; 60 g water; 40 g liquid glucose; 300 g Callebaut milk chocolate chopped; 160 ml pure cream; 130 g Callebaut dark chocolate; 20 g roasted hazelnuts roughly chopped; 4 chocolate Easter eggs

by Kirsten Tibballs/Bulla Last updated on 07/10/2019

Get excited about Easter and bake a cake like renowned pastry chef and chocolatier, Kirsten Tibballs. This cake is super decadent and perfect for chocolate lovers wanting to test out their baking skills. - Kirsten Tibballs/Bulla

Ingredients

Flourless chocolate sponge

70 g egg yolks
40 g caster sugar
90 g egg whites
1 pinch cream of tartar
45 g caster sugar *extra
45 g Callebaut dark chocolate
10 g Callebaut Dutch cocoa

Chocolate mousse

285 ml Bulla pure cream
30 g caster sugar
60 g water
40 g liquid glucose
300 g Callebaut milk chocolate chopped

Topping

160 ml Bulla pure cream
130 g Callebaut dark chocolate
20 g roasted hazelnuts roughly chopped
4 chocolate Easter eggs

Method

Step 1

Flourless chocolate sponge: Line an 18cm cake ring or tin with baking paper.
Step 2

In a KitchenAid fitted with a whisk attachment, whisk the egg yolks and 40 grams sugar together until light and creamy.
Step 3

In a separate bowl, whisk the egg whites and cream of tartar to a medium peak.
Step 4

Gradually add the extra 45 grams caster sugar to the egg whites and continue mixing for one minute so the sugar dissolves.
Step 5

Melt the chocolate on a double boiler or in the microwave.
Step 6

Fold the cocoa powder and melted chocolate through the egg yolk mixture. Using a spatula, gently fold this mixture into the egg whites by hand.
Step 7

Place the mixture into the prepared cake tin and bake at 165°C for approximately 15 minutes. When it is ready, the top will bounce back after you gently press on the surface of the sponge. Because the cake is flourless, the top of the cake will collapse unevenly.
Step 8

Cool the cake on a cooling rack. Once cool, trim the top with a serrated knife to create an even layer.
Step 9

Reline the cake tin or ring with baking paper and place the sponge into the base.
Step 10

Chocolate mousse: In the bowl of the KitchenAid, whisk the cream to a semi-whipped consistency so it still collapses but has some body. Set aside in the fridge.
Step 11

Boil the sugar, water and glucose in a saucepan until the sugar has dissolved. Pour immediately over the chopped milk chocolate and whisk by hand until combined.
Step 12

Fold the mixture through the semi-whipped cream with a spatula. Use the mousse as soon as the mixing is complete. Pour over the chocolate sponge and place in the freezer for three hours or you can store it for up to one week. Cover it in plastic wrap once frozen.
Step 13

Topping: Unmould the cake while frozen and place it on your serving plate.
Step 14

Boil the cream and pour it over the chocolate and whisk to combine to create a ganache.
Step 15

While the ganache is still soft, spread it over the top of the frozen mousse and create some drips on the edges.
Step 16

Break the Easter eggs and place them in the centre and sprinkle with roasted hazelnuts.