Giant Milky Way Mousse Cake

This amazing mousse cake is a giant reincarnation of the chocolate bar of your childhood.

The ingredient of Giant Milky Way Mousse Cake

• 75g 1 2 cup self raising flour
• 40g 1 3 cup almond meal
• 2 tablespoons cocoa powder
• 3 eggs
• 110g 1 2 cup caster sugar
• 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

The Instruction of giant milky way mousse cake

• 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 donu2019t 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 u2013 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

Nutritions of Giant Milky Way Mousse Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a