Baked Chocolate Mousse Cake

Kirsten Tibballs

Cook Time 45 minutes

Servings 6


100g unsalted butter

225g dark chocolate, finely chopped
Pinch of salt
5 large eggs, separated
1 tsp of cream of tartar
30g caster sugar (A)
30g caster sugar (B)
50g milk chocolate chips

200g Bulla Dollop cream
Dutch cocoa, for dusting


Preheat the oven to 175°C. Line an 18cm cake ring with baking paper on the base and sides and place it on a flat baking tray.

Place the butter, dark chocolate and salt in a bowl and place it over a pot of boiling water (bain-marie). Melt it gradually, stirring until it is all combined. Allow it to cool slightly at room temperature. You can also do this in the microwave.

In a large bowl, whip the egg whites and cream of tartar to a medium peak and gradually add in the caster sugar (A). Continue mixing for approximately one minute to enable the sugar to dissolve.

Place the egg yolks and caster sugar (B) in another large bowl and whip until pale and creamy.

Gently fold the chocolate mixture into the egg whites until just combined and no streaks of white remain. Pour in the yolks mixture and fold again, then roughly chop the milk chocolate chips and fold them through the mixture.

Pour the batter into the prepared cake ring and bake at 175°C for approximately 25-30 minutes (it should still wobble slightly in the centre). Remove the cake from the oven and cool completely before removing the cake ring.

Once the cake has cooled, scoop the cream on top and dust with cocoa powder just prior to serving.


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