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Chocolate Cassis Mousse Cake

Rich, dark and decadent. This show stopping cake is the perfect finale to any festive feast. Our Master Chocolatiers’ Lindt EXCELLENCE 70% Dark Chocolate creates a luxuriously smooth texture and intense flavour - beautifully balanced by the subtle sweetness of the Crème de cassis liqueur…


Chocolatier’s Tip

We’ve decorated this cake with our adorable Mini Lindt TEDDIES - but you can get creative with a host of different festive chocolates including Mini REINDEER and SANTAS, or why not use your favourite flavour LINDOR? Head to our Online Shop to discover the full collection.

 

Medium
8 - 10 people

Ingredients

  • For the base:
  • 175g cocoa or dark chocolate biscuits
  • 90g unsalted butter, melted
  • ⅛ tsp fine salt
  • For the filling:
  • 400g Lindt EXCELLENCE 70% Dark Chocolate, roughly chopped
  • 600ml whipping cream
  • 60ml Crème de cassis liqueur
  • To decorate:
  • Cocoa powder, to dust
  • Around 20 Mini Lindt TEDDIES (see Tip)
  • Whipped cream, if wished

Method

Step 1.

Grease and line an 18 cm / 7-inch springform tin with non-stick baking paper and set aside.

Step 2.

Tip the biscuits into a food processor and blitz to a crumb. Add the melted butter and salt and blitz again to combine. Alternatively, put the biscuits into a plastic food bag and crush to crumbs using a rolling pin. Tip the crumbs into a bowl, pour over the melted butter and mix thoroughly until the crumbs are completely coated.

Step 3.

Tip the buttery biscuit mix into the prepared tin. Spread and press firmly down into the base to create a smooth, even and compact layer. Cover with cling-film and chill in the fridge to set whilst you prepare the filling.

Step 4.

Meanwhile, put the chopped chocolate into a medium heat-proof bowl. Set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Melt the chocolate, stirring often (alternatively, pop into a microwave-safe bowl and melt in 30 second bursts, stirring between each), until smooth. Remove from the heat and set aside for 3-4 minutes.

Step 5.

Whisk together the cream and crème de cassis until soft peaks form.

Step 6.

Add one spoonful of the crème de cassis-infused cream to the melted chocolate and mix through to loosen. Gently fold the remaining cream through the chocolate until light and homogenous, try not to overmix or else you will deflate your mixture.

Step 7.

Remove the chilled base from the fridge and spoon over the chocolate-cream mix. Gently spread in a smooth and even layer. Cover with cling-film and chill in the fridge for at least 6 hours, or overnight, until set.

Step 8.

When ready to serve, remove from the tin and set onto a flat plate. Dust with sieved cocoa powder and decorate with Mini Lindt Chocolate TEDDIES.

Step 9.

Serve slices with extra whipped cream, if wished.

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