✨ FREE NZ COURIER for orders 85+ or rural 100+ 🚚 ✨ FREE NZ COURIER for orders over 85 or rural over 100 🚚

News / chocolate cake

  • Beyond Good Salted Caramel Mini Chocolate Mousse Cakes Recipe

    Beyond Good Salted Caramel Mini Chocolate Mousse Cakes Recipe
    Sarah Dobson (@sarahschocolatestash) created this amazing recipe for mini chocolate mousse cakes, using the Beyond Good Salted Caramel 73% dark chocolate...

    Ingredients (makes 6)



    - 40 g Super Wine biscuits (4 biscuits)

    - 20 g Beyond Good Salted Caramel chocolate

    - 20 g unsalted butter

    Mousse filling

    - 50 g Beyond Good Salted Caramel chocolate

    - 25 g unsalted butter

    - 3 tbsp cream (45 ml)

    - 1 egg, separated (at room temperature)


    - Chocolate shavings (using remaining chocolate)

    - Small handful of chopped roasted peanuts

    - Softly whipped cream (~50 ml)

    Equipment needed

    - Food processor 

    - Electric beater

    - Silicone mini muffin tray (or similar)

    - 5 small bowls or ramekins (with at least two being microwave safe)





    1. Blitz the Super Wine biscuits into a fine crumb. Set aside.

    2. Chop up the chocolate and butter and place in a small, microwave safe bowl.

    3. Use a microwave to melt the chocolate and butter in short 5-10 second bursts (stirring in between).

    4. Once melted, add the biscuit crumb to the chocolate/butter mix and stir thoroughly.

    5. Firmly press teaspoonfuls of mixture into 6 mini muffin spaces. Ensure you have ~1 teaspoon of mixture leftover - this will be used for the topping. Leave this in the bowl.

    6. Place the muffin tray & bowl of leftover base (for the topping) in the fridge, and start on the mousse.



    1. Set out 4 bowls with the mousse ingredients. Prep each ingredient as described below...

    Bowl 1 (microwave safe): Chocolate and butter

    Begin by melting the chocolate and butter in the microwave, using 5-10 second bursts. Once melted, set aside to cool.

    Bowl 2: Cream

    Use an electric beater to whip the cream to soft peaks. Set aside in the refrigerator.

    Bowl 3: Egg white

    Using a clean beater, whip the egg white to soft peaks. Set aside.

    Bowl 4: Egg yolk

    Lightly whisk the egg yolk using a fork or small whisk.


    2. Slowly add the yolk to the chocolate mixture while beating the chocolate/butter mix on low speed. It should thicken slightly. Stop beating once incorporated.

    3. Fold the whipped cream into the chocolate/butter/yolk mix until incorporated.

    4. Finally, gently fold in the egg white until fully incorporated.

    5. Remove the muffin tray from the fridge and spoon mixture on top of the 6 cake bases. 

    6. Fill to the top of the muffin spaces and use a scraper to smooth the cake tops.

    7. Place back into the fridge and refrigerate for a minimum of 2 hours before serving.



    1. When ready to serve, whip ~50 ml of cream to soft peaks. Set aside.

    2. Finely chop up a small handful of roasted (salted) peanuts and any remaining chocolate.

    3. Add the peanuts and leftover chocolate to the bowl of leftover biscuit topping (from the base). Combine.

    4. Using a hot bread & butter knife, carefully run around the edge of each cake and pop out of the mould. The hot knife can also be used to smooth the sides if required.

    5. Place a teaspoonful of cream on top of each cake.

    6. Finally, sprinkle over the peanut/chocolate/biscuit base mixture of topping. Serve immediately.


    Recipe notes


    - As this recipe uses raw eggs, make sure your eggs are fresh and have clean shells.

    - For a lighter mousse, you may omit the egg yolk.

    - Unsalted butter is specified because the chocolate is salted.

    - Any high quality, craft dark chocolate would be suitable for this recipe, if you don't have the specified bar on hand.

    chocolate mousse recipe nz

  • Craft Chocolate Lava Cake (vegan!)

    Craft Chocolate Lava Cake (vegan!)

    Elena Kalmykova is a talented pastry chef from Paris who also happens to be a customer of ours (her parents live in NZ). Elena has kindly created this delicious recipe for our blog - a vegan chocolate lave cake made with Foundry Chocolate's Colombia 70%.   

    If you haven't yet discovered the joys of baking with craft chocolate, this could be a great place to start...


    45g apple purée (to make it at home, bake apples in the oven until tender)
    60g unsweetened almond milk 
    ½ tsp vinegar or lemon juice 
    30g organic cane sugar 
    15g melted coconut oil
    ¼ tsp vanilla extract 
    ⅓ tsp baking powder
    Pinch sea salt
    15g unsweetened cocoa powder 
    35g wholegrain flour (or gluten-free flour mix)
    15g Foundry Colombia 70% + 4 extra pieces for the middle
    Coconut cream to serve


    1. Grease two standard size muffin tins/silicone moulds with coconut oil and coat with cocoa powder, shake out excess. Preheat oven to 190 °C (375 °F).

    2. Melt the chocolate on a water bath/in the microwave.

    3. Pour the almond milk and vinegar in a small mixing bowl and mix. Let set for a few minutes to activate.

    3. Add the sugar, oil, vanilla, and apple puree to the bowl. Then add the cocoa powder, flour, baking powder, salt and melted chocolate. Mix until no large lumps remain.

    4. Divide the batter evenly between the two muffin tins - it should come up to about 4/5 of the tin. Put 2 squares of the dark chocolate in the middle of each cake. Bake for 13 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It should feel a little fudgy in the middle.

    5. Let rest in the pan for a few minutes before removing. Then gently loosen the edges with a butter knife, top with a cutting board or plate and carefully flip it over. Gently transfer to serving plates.

    6. Immediately top each cake with another square of dark chocolate. Serve with whipped coconut cream and a sprinkling of icing sugar.

    7. Enjoy!

    vegan chocolate lava cake

    Thanks so much to Elena for creating this amazing recipe for us. Be sure to give her a follow on Instagram - @elena__kalmykova