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This mousse cake is a real splash out chocolate dessert; a feast for the eyes and stomach. Ice cream stabilizer can be found online but if you can't get hold of it the ice cream can be made without it. If you want to really up the ante you can make your own gingerbread, using Josh Eggleton's recipe

Method
1.
For the ice cream, combine the milk, cream and vanilla pod in a pan and bring to the boil. Set aside for 30 minutes to infuse
2.
Bring the sugar syrup to the boil, turn down the heat and gently simmer for 10 minutes. Place the egg yolks into a blender/food processer and add the hot syrup, leaving the motor running. Mix well. Add the ice cream stabiliser and blend
Sugar syrup
A quick an easy way to make stock syrup is to combine equal measures of boiling water and sugar in a pan, stirring until the sugar dissolves
3.
Set the Thermomix to 80°C and process for 8 minutes at speed 4. Alternatively, place in a saucepan and bring to 80°C, stirring continuously - be careful not to scramble the mix
Making crème anglaise or custard
When stirring the mixture on the heat be sure to use a flat edged spoon, moving it continuously along the base of the pan so the mixture does not catch
4.
Once cooked, transfer to a cold bowl set over ice water, stir to chill
5.
Once chilled, transfer to an ice cream maker and crumble in a liberal amount of stale gingerbread into the mix with the blade moving. The bread will break up in the machine, add more if you want more gingerbread in the ice cream
6.
For the mousse, place the sugar, pectin and eggs in a Thermomix set to speed 4, process until the temperature reaches 60°C. This process can be achieved without a Thermomix: place the same ingredients into a bain-marie (with a metal mixing bowl) over gently simmering water, whisk continuously until a Swiss meringue forms - this may take some time
7.
Add gelatine and whisk to combine
Soaking gelatine
To soak the gelatine leaves, put in cold water for about four minutes
8.
Mix the peanut butter with the boiling water in a bowl, allow to cool. Add the cream and then fold this mixture into the Swiss meringue mixture
9.
For the cake, line a 36cm x 26cm X 7cm tin with baking paper then brush with melted butter and dust with ground almonds
10.
Place the chocolate, caster sugar, butter and salt into a bowl set over gently simmering water to melt
11.
Whisk the eggs with the ground almonds and then fold into the chocolate mixture. The mixture will thicken after a few minutes
12.
Preheat the oven to 175˚C/gas mark 3. Pour the cake mix into the lined cake tin and bake for 25 minutes, or until the edge of the cake starts to come away from the tin. Remove from the oven and press gently with a palette knife to flatten. Set aside to cool
13.
Once cool, use a knife to gently break up the surface of the cake - this will help the peanut mousse stick. Spread on the peanut mousse and smooth over with a palette knife. Chill for at least 3 hours
14.
For the glaze, boil the water and sugar in a pan. Whisk in the cocoa powder and cream and bring back to boil. Turn down the heat and gently simmer for 5 minutes
15.
Remove from the heat and add the gelatine and chocolate. Whisk until dissolved and pass the mix through a sieve
16.
Allow to cool for 10 minutes and pour over the mousse, ensuring the top of the cake is covered
17.
Dip a knife into hot water and slice the cake into 15 even portions. Serve each slice with a scoop of the gingerbread ice cream and a drizzle of the chocolate glaze
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Ingredients

Gingerbread ice cream

Salted peanut butter mousse

  • 90g of sugar
  • 1 1/2 tsp of pectin powder
  • 3 egg whites
  • 1 1/2 gelatine leaves, softened
  • 270g of double cream, whipped to ribbon stage
  • 255g of peanut butter
  • 50ml of water, boiling
  • flaky sea salt, to taste

Cake base

  • 1 1/2 tbsp of ground almonds
  • 225g of dark chocolate, minimum 60% cocoa solids
  • 205g of caster sugar
  • 125g of unsalted butter, plus extra for greasing
  • 1 pinch of sea salt
  • 4 large eggs

Chocolate glaze

  • 150ml of water
  • 175g of caster sugar
  • 60g of cocoa powder
  • 125ml of double cream
  • 2 1/2 gelatine leaves
  • 60g of dark chocolate

Equipment

  1. Blender
  2. Thermomix TM31
  3. Ice cream maker

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An indulgent dessert, Josh Eggleton’s chocolate peanut mousse cake will entice any chocolate lover

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