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Baked Chocolate Mousse with Passion Fruit
A decadent baked dark chocolate mousse served with a thick, tangy passion fruit mascarpone cream.
Baking
Vegetarian
Dessert
Gluten Free
Chocolate
Estimated Nutrition
Calories
1205.6
kcal / serving
4822.4 kcal total
Carbs
66.4
g
per serving
265.4 g total
Fat
97.1
g
per serving
388.2 g total
Protein
18.7
g
per serving
74.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
300
g
Dark Chocolate
55
g
Caster Sugar
3
tbsp
Icing Sugar
1
tbsp
Icing Sugar
for finishing
1
tbsp
Cocoa Powder
for finishing
Dairy
150
g
Unsalted Butter
6
piece
Eggs
separated
10
g
Butter
to grease the tin
255
g
Mascarpone
55
ml
Double Cream
Fruits
3
piece
Passion Fruit
pulp only
NutsSeeds
1
bunch
Mint
sprigs for garnish
Method
1
Preheat the oven to 180°C.
2
Butter a 20cm spring-bottomed cake tin.
3
Melt the dark chocolate and butter in a bowl over simmering water.
4
Whisk the egg whites until stiff peaks form.
5
Whisk the egg yolks and caster sugar in a separate bowl until pale.
6
Add the melted chocolate mixture to the egg yolks.
7
Gently fold the egg whites into the chocolate mixture.
8
Pour the mixture into the tin and bake for 20 minutes.
9
Cool the cake and dust with icing sugar and cocoa powder.
10
Beat mascarpone, cream, icing sugar, and passion fruit pulp until firm.
11
Serve the chocolate mousse with the passion fruit mixture and mint.