Ingredients
I have been making this for quite some time, and it has been a hit in the restaurant, at birthdays, family gatherings, and for late-night cravings. Don't be intimidated by the steps; it's quite easy, you just need to put aside a little time. It's worth the effort.
For the base
· 300g digestive biscuits
· 80g melted chocolate disks/buttons (melted)
· 30 g butter
For the mousse
· 400g Chocolate (melted)
· 3 egg yolks
· 2 whole eggs
· 160g honey
· 400g cream
For the mallow
· 300g caster sugar
· 100g water
· 10g vanilla essence
· 125 g egg white
· 5 gelatine leaves – soaked in water for 30 minutes then strained.
Method
To make the base:
- Prepare as you would a cheesecake base – blend the digestive biscuits, add the melted butter & melted chocolate & line the base of a greased cheesecake tin.
- Refrigerate until needed, as you want the chocolate and butter to firm up.
To make the mouse:
- Melt the chocolate in a bowl over a pan of steaming water – add the honey to the chocolate and set aside.
- Whisk the eggs until light and fluffy & fold in the chocolate mix.
- Separately whip the cream to a soft peak & gently fold into the chocolate mix.
- Remove the base from the fridge & top with the chocolate mousse.
- Return the mix to the fridge for a minimum of three hours before finishing.
To make the mallow:
- Whisk the egg whites in a food processor – while the eggs are whisking, boil the water and sugar together.
- Once the sugar has dissolved, add the gelatine, then pour very slowly the hot sugar mixture into the egg whites.
- Now add the vanilla. Leave the egg mixture to beat for five minutes.
- Remove the chocolate mousse from the fridge and top with the mallow – return to the fridge and leave to set for a minimum of three hours (it's best made the day before).
For serving:
- You can carefully toast the top of the mallow with a kitchen blow torch or under a hot grill for no longer than 30 seconds.
Chef has a few tips here:
· Be sure to slice the cake with a warm knife & clean the knife between slices.
· This makes the best birthday cake for small or big people – It's been a hit in our house for years!
· Make the day before for ease.
· Serve with some Butterscotch sauce!
