15 BITES
MORE

dark chocolate espresso mousse cake

January 16, 2012

Chocolate.

Rich, gooey, melty, oozing, smooth, handsome, delicious chocolate.

Give me a fruit crumble with a scoop of vanilla bean ice cream any day.

No! Don’t switch pages! Not just yet… I mean, just because I’m not a devout chocoholic doesn’t mean I don’t like the occasional nibble or two. Sometimes even three! It’s just… chocolate is so… overwhelming.

And I am easily overwhelmed.

I wasn’t always this way.

Once upon a time I was a go-getter. A make-it-happen girl. The kind that would take a task and tear it apart using just her teeth and a sheer will to demolish whatever stood in her way. No prisoners, no regrets.

Set me a challenge? I’ll double your measurables.

Tell me I can’t do something? I’ll do it and more.

An old retail manager of mine would automatically give me the prize for highest sales each week and established an alternative prize for whoever came second place so as not to have the rest of the team give up entirely. I only worked there three days a week.

If being number one was a game, I would do anything to walk away the winner.

And then something shifted.

It was almost imperceptible at first.

Nudging a colleague towards a browsing shopper instead of hightailing it over myself. Stopping mid-way through an unnecessary argument. Going to sleep instead of rewriting the last sentence of an assignment for the umpteenth time.

Little fissures gave way to larger cracks and, as an unstable wall is wont to do in such circumstances, the structure fell apart.

As an ex-perfectionist, it was tricky to find a balance between “not-the-best-but-still-actually-kinda-great” and “not-the-best-and-the-world-is-caving-in“.

And as an ex-perfectionist, it still can be.

Which is why, sometimes, I love a fruity dessert. Rough and ready. Chopped up chunks cobbled together with fall-apart pastry and melting, imperfect ice-cream. The kind of dessert that you can toss in an oven with almost no thought at all, but still impress your guests with.

Chocolate makes me quiver.

There’s an air of perfection associated with it that I still haven’t managed to establish an immunity to.

The decadence. The smooth, glossy finish. The velvety texture.

I had a single, mind-stopping mouthful of this cake last night.

Perfectly bittersweet. Gaspingly rich.

It melted between my teeth as I bit down and coated my tongue with a thick blanket of chocolate.

I couldn’t sleep for the next two hours from the caffeine and the sugar.

I don’t recommend you try it before bed.

I do recommend you try the recipe though. Particularly if you’re a chocolate fan. Even if you aren’t.

chocolate espresso mousse cake

(adapted, barely, from Valli Little’s recipe as printed in Delicious)

you will need:

500g chocolate (as dark as you can manage – I used 70%)
1tbsp golden syrup
2 shots of espresso
100g butter
4 eggs
1tbsp brown sugar
1tbsp plain flour

how to do it:

1. Break up the chocolate. Put the butter, golden syrup and espresso in a saucepan. Top with the chocolate (the layering is done so the chocolate won’t burn). Heat the saucepan over a very low heat. Start stirring as soon as half the butter is melted and keep stirring until all of the chocolate is melted into the mix and you have a lovely shiny gloss. Take the mix off the heat and let it cool.

2. Beat the eggs with the sugar until they are pale and fluffy. Add the cooled chocolate mixture a bit at a time, mixing well between each addition. Then add the flour and mix well.

3. Line a springform tin with paper on the bottom and also a paper cuff around the side. Pour the mixture into the pan and bake in a 220C oven for 12 minutes. You should have a crust on the top (but if you poke it, it will ooze mixture). Let the tin cool in the fridge for an hour so that the mousse re-sets. Serve at room temperature.

This post was written as part of the Sweet Adventures Blog Hop. To join, check out Christina’s post here.

And speaking of chocolate! I received this gorgeous gift box from Ferrero in celebration of the up-coming Chinese New Year.

It retails for $49.00 and is filled with all sorts of goodies in special Chinese New Year dragon embossed wrapping. I’m fairly excited to be eating my way through it… chocolate aversion or not :)


  • #1
    January 16th, 2012

    I can empathise with your issue of balance as it’s very often an issue I stuggle with myself. However, the recipe does look rather effortless.

    Looks like you’ve done well with this cake, photos included :)

  • #2
    January 17th, 2012

    Holey Moley! That recipe looks so simple and delicious. Gotta give this a try!

  • #3
    January 17th, 2012

    Your mousse cake looks divine!!!! As does that Ferrero gift box!!!

  • #4
    January 17th, 2012

    Ahahaha, gotta laugh and nod my head in unison at the “ex-perfectionist” badge – think I’ve mostly found my balance but it’s taken years! I’m Chinese, Virgo AND an only child – the odds were stacked up against me, really.

  • #5
    January 17th, 2012

    Your photos are amazing! And I can hardly wait to make your recipe!

  • #6
    January 17th, 2012

    Ooh it is so dense! This is my kind of cake Shez, thanks for the recipe!

  • #7
    January 17th, 2012

    Yum, talk about rich, dark and handsome – I’d like to marry that mousse cake.

  • #8
    January 17th, 2012

    The cake looks luscious and the thought of coffee in it, makes it even more inviting! I love the dark chocolate variety! And your photos are just as stunning!

  • #9
    January 17th, 2012

    That looks incredible and I love the way you wrote about it. I’ll be bookmarking this to make, it’s right up my ally.

  • #10
    January 17th, 2012

    What a lovely post – as a fellow ex-perfectionist I can relate, really relate! This cake however looks perfect in its blissful chocolate madness. Thanks for joining the hop!

  • #11
    January 17th, 2012

    Shez, your cake looks insanely good! Very rich and very caffeinated, true, but I’d be willing to risk a few hours sleep for a slice of this. You’ve done a beautiful job styling it, too, ms ex-perfectionist ;) I’m so very glad you joined this bloghop! PS I got sent the Ferrero box, too – it was pretty fantastic, right? Am going to blog about it later this week as part of a Chinese New Year treats post.

  • #12
    January 18th, 2012

    OMGoodness, this looks amazing. I could almost taste it as you were describing it. Even your photography looks delectable. I’ll be giving your recipe a whirl :)

  • #13
    January 19th, 2012

    Chocolate and coffee, a perfect combination. Your cake looks amazing.

  • #14
    January 22nd, 2012

    Looks incredibly delicious. Reading this after dinner and really feeling like something a little decadent. Gah, smack me for reading your blog ;p

  • #15
    Sarah
    October 20th, 2012

    Just made the cake last night and we loved it!!! Thank you for the wonderful recipe!

Shez