Chocolate yoghurt mousse cake

Recipe's preparation

Biscuit base





Set oven at 150 degrees celcius, fan forced.

Using butter and baking paper line the base and sides of a loose bottomed cake pan (about 23cm in diameter).

Whip cream into soft peaks and set aside in the fridge. I use a hand wisk for this step as double cream turns to butter very quickly in the thermomix.

Add biscuits to TM bowl, crush 5 seconds speed 5. Add the egg yolk and butter and mix 5 seconds speed 5.

Transfer to the lined cake tin and press down firmly.  I use a small bottle to press.

Bake at 150 degrees for 15 minutes. Then allow to cool before adding mousse.

Chocolate mousse

Clean and dry TM jug and butterfly.  Traces of oil will prevent egg whites from whipping so I always do a vinegar wash before whipping eggs. If you do not have two TM jugs it may be more convienient to whip egg whites in a seperate bowl using hand beaters, as the bowl must also be scrupulously clean and dry for melting the chocloate to which you add the egg whites later.  This washing step takes time, during which the egg whites may loose their firmness.

 

Beat the egg whites till they form stiff peaks 3 minutes, speed 3, butterfly, or untill stiff (may be less than 3 minutes). Transfer to another large bowl and set aside.

 

Wash and dry TM bowl,  ensure it is absolutely dry by spinning the blades in an empty bowl at high speed to fling off any water and heat to 50 degrees for a couple of minutes. Any water will cause the chocolate to seize.

Add cubed chocolate to the TM bowl, melt 3 minutes, 50 degrees, speed 1.  Scrape bowl and repeat till all melted.

Add the egg yolks through the lid whist mixing 3 seconds, speed 3. The chocolate will go fudgy, dont worry.

Add the liqueur, then yoghurt, then reserved whipped cream through the hole in the lid whilst mixing, 10 seconds, speed 4.  Scrape sides and base with spatular mix again 10 seconds speed 4.

Pour into the large bowl containing the whipped egg whites and gently fold the egg whites into the chocolate mousse.

Pour over cooled biscuit base, tap gently to level and release large bubbles. Transfer to a fridge for at least 8 hours, or overnight.

Chocolate Glaze





Put cubed chocolate, cream and glucose into the TM jug and melt 5 minutes, 50 degrees, speed 1.  Scrape and repeat untill all melted.  Do not mix faster as you dont wnat to introduce air bubbles into the  glaze. Pout over the mousse cake whilst still in the tin and return to the fridge for about an hour before serving.

Raspberry Coulis

Put Raspberries, sugar and lime juice in clean TM bowl and cook 8 minutes, 90 degrees, speed 3. Seive through a fine seive and leave to cool and thicken in the fridge before serving.

Ingredient notes





This dessert contains raw eggs and live yoghurt. I do not keep it more than 48 hours for food safety reasons.  So it cannot be made many days in advance.