The simplicity of the ingredients makes it perfect for experiencing all the complex flavours of cacao.

El Tesoro Mousse Cake

Prep Time

30 minutes

Cooking Time

30 minutes

Serves

12

Ingredients

180g of 100% cacao, finely grated. Suggestion, 100% San Agustin Cacao, cherry & damson notes

(Alternatively, use 260g of a dark chocolate like Rio Caribe 72% couverture dark chocolate, nutty coffee notes and reduce the sugar by 80g)

250g of unsalted butter, cut into small cubes

5 eggs

200g raw cane sugar


Equipment: 25-cm springform cake tin

 

Method

Preheat the oven to 160°C. Lightly grease, then line the cake tin with baking paper.

Melt the cacao and butter in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Set aside to cool slightly.

Meanwhile, beat the eggs with the sugar until pale, thick and fluffy. Pour in the cacao and butter mixture and beat to combine.

Tip the mixture into the lined cake tin and smooth over the top to even out. Stand in a roasting tin, then pour enough freshly boiled water into the roasting tin to come halfway up the sides of the cake tin.

Bake in the preheated oven for 30 minutes, or until set. Remove from the oven. Take out of the roasting tin and leave to cool completely in the cake tin on a wire rack.

Chill in the fridge until ready to serve. To help loosen the cake from the tin, insert the warmed blade of a knife all around the edges of the cake just before attempting to remove it.

Ingredients

180g of 100% cacao, finely grated. Suggestion, 100% San Agustin Cacao, cherry & damson notes

(Alternatively, use 260g of a dark chocolate like Rio Caribe 72% couverture dark chocolate, nutty coffee notes and reduce the sugar by 80g)

250g of unsalted butter, cut into small cubes

5 eggs

200g raw cane sugar


Equipment: 25-cm springform cake tin

 

Method

Preheat the oven to 160°C. Lightly grease, then line the cake tin with baking paper.

Melt the cacao and butter in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Set aside to cool slightly.

Meanwhile, beat the eggs with the sugar until pale, thick and fluffy. Pour in the cacao and butter mixture and beat to combine.

Tip the mixture into the lined cake tin and smooth over the top to even out. Stand in a roasting tin, then pour enough freshly boiled water into the roasting tin to come halfway up the sides of the cake tin.

Bake in the preheated oven for 30 minutes, or until set. Remove from the oven. Take out of the roasting tin and leave to cool completely in the cake tin on a wire rack.

Chill in the fridge until ready to serve. To help loosen the cake from the tin, insert the warmed blade of a knife all around the edges of the cake just before attempting to remove it.

Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​