- Serves: 10-12
- Cook Time: 55 minutes
- Prep Time: 50 minutes plus cooling and setting
- Effort: medium
- 150 g dark chocolate, chopped
- 150 g unsalted butter, chopped
- 5 eggs, separated
- 150 g caster sugar
For the chocolate mousse
- 200 g dark chocolate, chopped
- 30 g unsalted butter
- 3 eggs, separated
- 300 ml whipping cream, whipped
- 25 g dark chocolate, finely grated
- whipping cream
Tips and Suggestions
Chocolate is best stored in a dry, cool, dark place: 13-15C is ideal. Do not store chocolate in a refrigerator and do not place chocolate next to anything with a strong smell the chocolate will absorb the smell and be spoilt.
Never allow any water to come in contact with the melting chocolate, unless the chocolate is being melted in a large amount of water - 2 tablespoons of water per 25g of chocolate is the minimum amount. Just a drop or two of water can make the chocolate seize up, or become hard and lumpy.
1. Preheat the oven to 180C/fan 160C/gas 4. Grease and line a 24cm springform cake tin. Put the chocolate and butter in a heatproof bowl and place over a pan of simmering water, making sure the water isnt touching the base of the bowl. Stir until melted and smooth, then remove from the heat. Allow to cool to room temperature so that the chocolate doesnt seize when the egg is added.
2. Whisk the egg whites with a pinch of sea salt in a large dry bowl until soft peaks form. Tip in half the sugar, 1 tablespoon 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, then fold gently through the egg whites with a large metal spoon. Scoop into the tin and bake for 40-50 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. Remove from the tin.
3. For the chocolate mousse: melt the chocolate and butter in a bowl over a pan as before, then remove from the heat 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, filling any cavity thats been created in the oven and refrigerate until set about 2 hours. Alternatively, serve immediately scattered with grated, dark chocolate and extra whipped cream.
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