Chocolate mousse gateau

Recipe from: 10/1/2003 12:00:00 AM

Ingredients 12
Servings 2
Minutes 60


Serving Change
  • 12
    large eggs
  • 600
    castor sugar
  • 15
    vanilla essence
  • 200
    dark chocolate with , chopped
  • 15
    instant coffee granules dissolved in 5 ml hot water
  • 30
    dark rum (optional)
  • 6
    large egg yolks
  • 500
  • 200
    dark chocolate, melted
  • 100
    fresh cherries (or 1 can drained black cherries)


Place the egg whites, sugar and essence together in a large glass bowl. Whisk with an electric beater for one minute. Place the bowl over a saucepan of simmering water and beat for 15 minutes or until the mixture is thick and forms stiff peaks. Remove from the heat and continue to beat until cool. Place meringue mixture in a piping bag and pipe onto the drawn circles on the prepared trays to make three discs. Then pipe onto the 5cm lines. Bake in a preheated oven for one hour until pale and crisp. Turn off the oven and allow the meringues to dry for two hours. To make the mousse,melt the chocolate in a large bowl over boiling water. Add the coffee and rum.Whisk in the egg yolks and beat until glossy. Allow to cool. Whisk the cream until stiff. Stir a little cream into the mixture to lighten it and then fold in the remaining cream. Refrigerate until the mixture is cold and firm. To assemble: Divide the mousse into four. Place a meringue disc on a serving platter and top with a quarter of the mousse. Repeat the layers ending with a mousse layer. Use the last quarter of the mousse to spread around the edges of the cake. Trim the bottom of the 5cm meringue strips with a sharp knife so that they are all of equal length then stick them around the edges. Pour the melted chocolate onto a baking tray and allow to harden. Shave off thick curls using a sharp knife. Decorate the cake with the chocolate shavings and fresh cherries. Refrigerate for at least two hours before serving.



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