Tag Archives: slice

Baked Chocolate Mousse

Cornflake crumble with Kohu Road Ice Cream and baked chocolate mousse #momofuku #goldcutlery

Having made a delicious salty-sweet combo out of my cornflake crumble and Kohu Road Pure Vanilla ice cream, I needed something to serve it with. Cookie sandwich was an obvious contestant, but I had a particular picture in mind. I wanted something light but not cakey, rich but not heavy. I need, a mousse cake. More so, I need a Darren Purchese cake. I’ve adapted the recipe from Lamingtons and Lemon Tart as follows.


  • 100ml thickened cream, whipped
  • 180g dark chocolate, 70% minimum
  • 2 whole eggs + 2 yolks
  • 30g caster sugar

*this proportion when baked in a square tin will produce a beautiful but rather thin (1.5cm) cake slice. If you would prefer a thicker slice, double the amounts and bake for 1 hour 15 mins.


  1. Preheat the oven to 150C. Line a square baking tin with baking paper with enough overhand to lift the cake once cooked. Spray the paper lightly with rice bran oil.
  2. Melt the chocolate in short bursts in the microwave (2 mins should do it).
  3. Whip cream till thick and fluffy.
  4. Whisk the eggs, yolks and sugar together until thick and pale. Gently fold half of this mixture into the melted chocolate, then fold in the remaining egg mixture.
  5. Fold in the whipped cream.
  6. Pour mixture into the baking tin. Cover with foil and bake in the oven for 50 minutes.
  7. Remove from oven and leave cake to cool completely before chilling in the fridge for at least 2 hours.
  8. Lift cake by the baking paper and cut the cake into squares.

This is best served warm with ice cream or milk. Perfect for Mother’s day afternoon tea or dessert.

Lemon Slice


I’ve been challenging myself to do different things in the kitchen. I’ve never really been into slices and I thought I should start with some basic and simple recipes. Since I have cans of condensed milk and lemons at home, I thought to give this recipe a try. It turned out quite nicely and this is definitely a welcomed change from the long hours spent in the kitchen for my macaron production.


1 1/2 cups plain flour
1/2 cup icing sugar
150 g unsalted butter, melted

1 can Sweetened Condensed Milk, 400g
3 eggs
1 tbsp lemon zest
1/2 cup fresh lemon juice
3 tbsp plain flour
1 tsp baking powder
1/2 cup icing sugar, for dusting


1. Preheat oven to 180°C. Grease and line a 18cm x 28cm slice tray or lamington pan.

2. Combine ingredients for base, mix well. Press mixture into pan. Bake for 15 minutes.

3. Place Sweetened Condensed Milk and eggs in a bowl, beat well. Add lemon zest and juice, extra flour and baking powder, beat until combined. Pour over base. Return to oven, bake a further 25-30 minutes until topping is set.

4. Allow to cool in pan, refrigerate. Cut into squares and sprinkle with icing sugar before serving.