Monday, 31 August 2009

Honey Roll & White Chocolate Mousse Cake

Another one from Woolworth's fine collection (I am a fan of any chocolate recipe collection!)

10 x 1cm thick slices of Honey Sponge Roll
200gm white chocolate, finely chopped
300ml thickened cream
2 eggs, separated
1/2 tsp vanilla essence
1 1/2 tbsp boiling water
2 tsp gelatine powder
250ml thickened cream extra
2 tbsp icing sugar
50gm choc-dipped honeycomb, chopped

  • Grease a 20cm spring form tin and line the base and sides with cling wrap
  • Place six slices of the honey roll around the edges and 3 over the base
  • Cut the remaining slice to fill in the gaps
  • Put the chocolate in a small heatproof bowl
  • Heat 1/3 cup of the cream in a small saucepan until it just boils
  • Pour the cream over the chocolate and stir until smooth
  • Quickly stir in the egg yolks and vanilla essence
  • Add the gelatine to the boiling water and stir until dissolved, stir into the chocolate mixture
  • Beat the remaining cream until thick
  • Then beat the egg white until soft peaks form
  • Use a metal spoon to fold the cream and egg whites through the chocolate mixture
  • Pour over the sponge base and refrigerate for 6 hours
  • Place cake on a serving plate
  • Beat the extra cream until thick. Spoon over the top of the cake
  • Sprinkle with the honeycomb

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