Chocolate fudge cake
MasterChef New Zealand - Chocolate fudge cake with olive oil chocolate mousse and fresh raspberries
100grms cocoa
200grms Mainland butter, melted
400grms caster sugar
4 eggs
1 tsp vanilla
90grms plain flour
1 tsp baking powder
200grms chocolate melts
Icing sugar, to dust
Olive oil chocolate mousse
200grms chocolate melts
200mls pouring Anchor cream, whipped
1/2 cup olive oil
Fresh raspberries, hulled, to serve
1 Pre heat oven to 150 C.
2 For the chocolate fudge cake, sift cocoa into a medium bowl, add
melted Mainland butter, sugar, egg and vanilla. Combine until
smooth. Sift in flour and baking powder, add chocolate and fold to
combine. Pour mixture into buttered and floured 20cm x 30 cm cake
tin and bake for 45-50 minutes or until cooked. Cool in pan then
slice, dust with icing sugar before serving.
3 For the olive oil mousse, bring a saucepan of water to the boil
then reduce to a simmer. Place the chocolate melts in a bowl and
place bowl over simmering water, allow chocolate to melt, do not
burn. Slowly drizzle olive oil into chocolate, whisking
continuously until thick and glossy. Refrigerate until ready to
serve.
4 Serve cake topped with a quenelle of mousse with fresh berries to
the side.
