Blondie and Coffee Brownie Mousse Cake

Chocolate Cake

Step 1.

Melt the Wellington Roasted Coffee Supreme Chocolate (tiakarete kawhe) over a double boiler. Remove from the heat and stir in the butter until melted.

Step 2.

Whip the egg and caster sugar in a bowl for two minutes. Add vanilla and salt. Whip again for a minute. Pour in the chocolate mixture as you continue to mix.

Step 3.

Sift in the cocoa, flour and baking powder. Stir gently. 

Step 4.

Stir through the melted chocolate.

Step 5.

Pour into a greased 20cm cake tin. Bake in a 165 degree oven for 15 minutes. Cool on the bench for 10 minutes and then refrigerate for 20 minutes.

Cream

Step 1.

With a spatula, combine the cream cheese, icing sugar, and vanilla. 

Step 2.

Gently mix the Blondie Chocolate and ¼ Cup of cream. Allow to cool for 5 minutes.

Step 3.

Slowly pour in the chocolate mixture and fold it all together.

Step 4.

Whip the cream until stiff peaks form, then fold it into the cream cheese mixture.

Step 5.

Pour on to the cooled brownie base. Chill for at least 6 hours, but overnight if possible.

Decorations and Coffee Syrup

Step 1.

For the chocolate collar decoration, spread the melted Whittaker's Blondie Chocolate onto baking paper the same length as your cake tin. Stick on to the cooled cheesecake with whipped crème fraîche with a touch of vanilla. Add Blondie chocolate shards and gold leaf. Set in the fridge for 10 minutes and then peel the baking paper off the chocolate collar.

Step 2.

Make the coffee syrup. Add the coffee and maple syrup to a pot and boil for 5 minutes until thick. Pour in to a jug and allow to cool before drizzling over the cheesecake.

Chocolate Used