Chocolate Mousse Cake
Ingredients - Chocolate Sponge
- 175 gms dark chocolate
- 6 eggs, separated
- 125 gms caster sugar
- 3 tbsp strong coffee
Ingredients - Dark Chocolate Mousse
- 250 gms dark chocolate
- 120 gms unsalted butter, cubed
- 4 eggs, separated
- 60 ml cream, lightly whipped
- 1 tbsp caster sugar
- 15 g Dutch cocoa to dust
Preheat the oven to 190ºC.
Line a 20cm round spring cake tin with buttered greaseproof paper.
To make the sponge, melt the chocolate over a double boiler. Cool.
In a mixer with a whisk attachment cream the egg yolks and sugar until pale and creamy. Fold in the cooled, melted chocolate and the coffee.
Whisk the egg whites to soft peaks and fold carefully into the chocolate mixture, a quarter at a time. Pour the mixture into the tin and bake for 10-15 minutes until the sponge bounces back when gently pressed. Cool.
To make the mousse, melt the chocolate over a double boiler. Remove from the heat and whisk until smooth. Add the butter and whisk until incorporated. Add the egg yolks and whisk. Gently fold in the cream and set aside.
Whisk the egg whites, adding the sugar slowly until soft peaks form. Fold gently into the chocolate mix, a quarter at a time.
Cut the cooled sponge into two rounds, horizontally. Line the cake tin with baking paper then place one sponge round on top.
Pour in the mousse and cover with the other round. Refrigerate for two hours then dust with cocoa before serving.
Using a hot knife, cut into six or eight portions. Serve with fresh raspberries or strawberries and whipped cream.