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Chocolate mousse cake
Serves 8-10 Desserts and puddings
Ingredients
- 150g dark chocolate, chopped
- 150g unsalted butter, chopped
- 5 eggs, separated
- 150g caster sugar
For the chocolate mousse
- 200g dark chocolate, chopped
- 30g unsalted butter
- 3 eggs, separated
- 300ml whipping cream, whipped
To serve
- 25g dark chocolate, finely grated
Method
Preheat the oven to 180C/350F/ Gas 4. Grease and line a 24cm springform cake tin. Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure that the water isn’t touching the base of the bowl. Stir until melted and smooth, then remove from the heat. Allow it to cool to room temperature.
Whisk the egg whites with a pinch of sea salt in a large dry bowl until soft peaks form. Add half the sugar, 1tbsp at a time, whisking until the mixture is glossy and stiff.
In another bowl, beat the egg yolks with the remaining sugar until pale and increased in volume. Carefully stir into the melted chocolate and then fold gently through the egg whites with a large metal spoon. Scoop into the tin and bake for 45-50 minutes, or until a skewer poked into the centre comes out clean. Leave the cake to cool in the tin. It will sink a little. Turn out of the tin.
To make the mousse, melt the chocolate and butter in a bowl over a pan as before, and leave to cool. Whisk the egg whites in a clean dry bowl until soft peaks form. Beat the egg yolks into the cooled chocolate, one at a time. Fold in the cream and egg whites in two batches. Spread over the cooled cake and refrigerate until set. Scatter with grated dark chocolate to serve.
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