Recipe for: Giant Milky Way mousse cake
This amazing mousse cake is a giant reincarnation of the chocolate bar of your childhood.
75g (1/2 cup) self-raising flour
40g (1/3 cup) almond meal
2 tablespoons cocoa powder
110g (1/2 cup) caster sugar
MILKY WAY MOUSSE
1 teaspoon gelatine powder
150g milk chocolate, melted, cooled
1 egg, at room temperature, separated
150ml thickened cream
216g pkt Milky Way chocolate bars (18 pieces), chopped
300g milk chocolate, chopped
185ml (3/4 cup) thickened cream
Preheat oven to 200C/180C fan forced. Grease a 24 x 30cm (base measurement) cake pan and line with baking paper, allowing the 2 long sides to overhang. Sift the flour, almond meal and cocoa powder into a bowl.
Use electric beaters to beat the eggs in a bowl for 5 minutes or until thick and pale. Gradually add the sugar, beating well after each addition. Add the flour mixture. Use a spatula to gently fold until just combined (don’t overmix or you will lose the volume). Pour the mixture into the prepared pan and bake for 10 minutes or until the surface springs back when lightly touched. Set aside for 5 minutes to cool in the pan before turning out onto a wire rack to cool completely.
To make the Milky Way mousse, place 1 tablespoon water in a small microwave-safe bowl. Sprinkle with the gelatine. Set aside for 2 minutes or until the gelatine has softened and has absorbed the water. Microwave on High for 10 seconds. Use a fork to whisk until the gelatine has dissolved. Set aside to cool.
Place the chocolate in a large bowl (make sure the chocolate is cool – if the chocolate is too hot it will seize when other ingredients are added). Stir the egg yolk and gelatine mixture into the chocolate. Use electric beaters to beat the egg white in a clean, dry bowl until soft peaks form. Use clean electric beaters to whip the cream in a separate bowl until firm peaks form. Stir the egg white into the chocolate mixture, then fold in the cream. Fold in the Milky Way.
Line a 11 x 21cm (base measurement) loaf pan with a double layer of plastic wrap. Cut a piece of the cake from one end to fit snugly into the base. Spoon the Milky Way mousse over the top. Cut another piece of cake to fit over the filling. Cover with plastic wrap and place in the fridge to chill for 6 hours or until set.
To make the chocolate topping, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts and the mixture is smooth. Transfer to a heatproof bowl and place in the fridge, stirring occasionally, for 1 hour or until the mixture is cool and spreadable. Use electric beaters to beat until light and creamy.
Turn the cake out onto a serving plate and remove the plastic wrap. Reserve 60ml (1/4 cup) chocolate topping. Spread the remaining chocolate topping over the top and sides of the cake. Transfer the reserved topping to a small piping bag fitted with a plain 5mm nozzle and pipe large crosses over the top of the cake. Place in the fridge for 30 minutes to set. Cut into slices.