recipes

chocolate mousse hearts

• 125g butter
• ¾ cup (165g) white sugar
• 1½ tablespoons brown sugar
• 2 eggs
• ⅔ cups (100g) plain (all-purpose) flour
• ⅓ cup (35g) cocoa
• ⅛ teaspoon baking powder
• cocoa, extra, for dusting

chocolate mousse filling

• 100g dark chocolate, melted*
• 2 eggs, separated
• 50g butter, softened
• 1½ teaspoons brandy
• 1 teaspoon caster (superfine) sugar

To make the chocolate filling, combine the chocolate and egg yolks, one at a time, in a large bowl and mix well. Add butter and brandy and mix until smooth. Beat the eggwhites in an electric mixer until soft peaks form. Add the sugar and beat until glossy. Fold quickly through chocolate mixture. Refrigerate until set.
    Preheat oven to 170°C (340ºF). Beat the butter, white sugar and brown sugar in an electric mixer until light and fluffy. Add the eggs and beat well. Sift over the flour, cocoa and baking powder and fold through. Grease 4 x ½ cup-capacity heart-shaped cake tins**. Pour in the mixture and bake for 25 minutes or until set. Cool in the tins.
    To serve, trim edges from cake hearts and halve horizontally. Sandwich together with the chocolate mousse and dust with extra cocoa. Serves 4.
* To melt the chocolate, place chopped chocolate pieces in a heatproof bowl placed over a saucepan of simmering water. Stir until melted and smooth. Use immediately.
** Non-stick heart-shaped cake tins are available from department and kitchenware stores.