Chocolate Gingerbread Mousse Cake
It's lighter in texture than your normal cheesecake. A mousse that's very rich in chocolate gingerbread flavour - also gluten-free option for the biscuit base.
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Cooking tools:
- Food processor
- Blender
- Springform pan
- Pie dish
- Pie weights
- Rolling pin
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
- Parchment paper
- Zip-top bag
- Oven
- Stove
- Refrigerator
Ingredients
- 5 dark chocolate digestives
- 4 carmelised coffee biscuits
- 3 gingernuts
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 100g butter (salted)
- 10 ginger crunch cookies (gluten & dairy free - Supervalu)
- 150g pecan nuts
- 75g salted butter
- maple syrup
- pinch of ground cinnamon
- 125g marscarpone
- 125ml double cream
- 50g 70% chocolate, chopped into small pieces
- 50g unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon crude blackstrap molasses (treacle)
- 1 tablespoon golden syrup
- 2 large egg
- 1 heaped tablespoon and 1 teaspoon caster sugar
- 1 tsp vanilla extract
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