Dark chocolate mousse cake with coffee ice cream

Condensed milk, dark chocolate and butter are the secrets to this glorious mousse cake. The recipe comes courtesy of Cleta Joannau’s genius new book, Condensed Milk: everyone’s guilty secret. (She knows us too well!)

Serves: Makes 1 medium cake


250 ml (1 C) fresh cream
1 tin (385 g) condensed milk
1 tub (250 g) mascarpone cheese
45 ml (3 Tbsp) instant espresso or coffee granules
400 g dark chocolate
125 g unsalted butter
1 tin (385 g) condensed milk
4 eggs, separated
30 ml (2 Tbsp) cake flour, sifted
Ice cream


To make the ice cream

Beat the cream until thick. In a separate bowl, beat the condensed milk and mascarpone until smooth. Dissolve the coffee in a splash of boiling water and add to the condensed milk mixture. Fold in the whipped cream. Transfer to a plastic container with a tight-fitting lid and freeze.

To make the mousse cake

Preheat the oven to 220 °C. Grease and line the base and sides of a 23 cm springform cake tin with baking paper. Place the chocolate, butter and condensed milk in a saucepan over low heat, stirring until the chocolate and butter melts. Allow to cool slightly. Beat in the egg yolks. Beat the egg whites until stiff. Fold the flour into the chocolate mixture, then gently fold in the egg whites. Pour the batter into the prepared cake tin and bake for about 15 minutes. Cool and refrigerate.

To serve, slice the cake and serve with a scoop of the coffee ice cream. Decorate with chocolate-covered coffee beans, if desired.

Recipe from Condensed Milk: everyone’s guilty secret, by Cleta Joannou, published by Human & Rousseau.


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