Death by chocolate

Fairlady
10 servings
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Eggs

By Food24 November 03 2009
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Ingredients (16)

225.00 g butter
500.00 ml sugar — granulated
4.00 eggs — extra-large, seperated
375.00 ml flour — cake
10.00 ml Baking powder
250.00 ml milk
125.00 ml cocoa powder
ICING
500.00 ml icing sugar
125.00 ml cocoa powder
250.00 g butter
125.00 ml cream cheese
60.00 ml rum
CHOCOLATE MOUSSE
6.00 eggs — seperated
190.00 ml castor sugar
250.00 g dark chocolate
250.00 ml cream — fresh, whipped
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Method:

Beat butter with half the sugar. Beat in egg yolks, one at a time. Beat in 250 ml (1 cup) flour and 5 ml (1 tsp) baking powder.
Beating continuously, add half the milk, remaining flour, cocoa powder and remaining baking powder. Mix in remaining milk.
Whisk egg whites until stiff, gradually adding remaining sugar. Fold into chocolate mixture with a large metal slotted spoon.
Spoon into a 900 g loaf pan and bake at 180 ºC for 35 minutes, or until set. Allow to cool.
ICING: Mix all ingredients until smooth.
CHOCOLATE MOUSSE: Beat egg yolks and castor sugar until light and fluffy. Melt chocolate over hot water (don’t allow to dry out) and fold into egg yolk mixture.
Whisk egg whites until stiff and fold into egg yolk mixture. Lastly, fold in the whipped cream.
Refrigerate until firm.
TO SERVE: Ice cake. Top with chocolate mouse, a scoop of vanilla ice cream and a spoonful of cream.



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