El Tesoro Mousse Cake Recipe – a delicious recipe with cacao, unsalted butter, eggs, golden caster, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 160C (fan).
2
Line a 25cm cake tin with non-stick baking paper.
3
Melt the cacao and butter by placing them in a large heatproof bowl set over a pan of simmering water.
4
Meanwhile, beat the eggs with the sugar and the vanilla extract until pale yellow and fluffy.
5
Pour the cacao mixture into the eggs and beat to combine.
6
Stand the lined tin in a roasting tray and fill the tin with the mousse mixture.
7
Pour enough boiling hot water into the roasting tray to come halfway up the side of the tin.
8
Bake for 30 minutes or until set.
9
Leave to cool in the tin.
10
Willie's Tip: In Venezuela - or anywhere hot and full of living things - the mousse cake would have to be kept in the fridge.
11
Then, to turn it out, we'd run the dish over a gas flame or heat the sides with a blowtorch.
824
kcal
Calories
63
g
Fat
52
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 180 g cacao, finely grated, 250 g unsalted butter, 5 eggs, 200 g golden caster sugar, and more.
Yes, El Tesoro Mousse Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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