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Dutch Cocoa Mousse Slice With Ginger Bread Recipe Recipe

Ingredients

How to make it

  • To Make Dutch Honey Bread

  • Preheat oven to 350°F. Butter a loaf pan.
  • In bowl, cream butter and sugar.
  • Add in eggs.
  • Mix the baking soda into the honey, then combine with the buttermilk.
  • Sift the flour with the spices, and add the dry ingredients and wet ingredients alternately to the creamed butter mixture.
  • Stir in the flour tossed nuts.
  • Pour this into the prepared loaf pan.
  • Rest on counter top for 20 minutes before baking.
  • Place into preheated oven and bake until done, about 45 to 60 minutes. After bread is cooled, allow to "age" 24 hours before slicing and eating.

  • To Make Dutch cocoa mousse

  • Using a serrated knife, cut 18 slices of ginger bread about 5 mm thick.
  • Place the quark and cocoa in a bowl and beat until combined. Add the 3 egg yolks and half the sugar and beat until smooth.
  • Place the egg whites in a bowl with the cream of tartar and beat into stiff peaks. Add the remaining caster sugar and continue beating until smooth.
  • Mix a little of the beaten egg whites into the cocoa mixture, then gently fold in remaining egg whites and mix until just combined.
  • Place 6 slices of ginger bread on a large dish. Top each with 1 tbsp of cocoa mousse, then with a second slice of ginger bread. Add another spoonful of mousse and finish with a slice of ginger bread. Spread a little extra mousse on the sides of the small cakes and dust the top with icing sugar. Refrigerate for at least 1 hour before serving.
  • Garnish each slice with 2 orange sticks.
  • url:
  • http://www.sbs.com.au/food/recipe/10292/Stage_1:_Dutch_cocoa_mousse_slice_with_ginger_bread

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