Chocolate Mousse Cake
Ingredients
- 300 g dark chocolate, broken into pieces, or dark chocolate drops
- 150 g butter
- 5 eggs
- 50 g caster sugar
- cocoa powder, for dusting
- 20cm (8in) diameter spring-form/loose bottomed cake tin
Method
- Preheat the oven to
180°C (350°F/Gas 4). Line the base of the cake tin with a disc of baking
parchment and grease the sides with butter.
- Place the chocolate
and butter in a heatproof bowl set over a saucepan of simmering water
and allow to melt, then remove from the heat and set aside.
- Place the eggs and
sugar in a separate bowl and, using a hand-held electric beater or
electric mixer, whisk for 7–10 minutes or until the mixture forms a
light, pale mousse.
- Fold the chocolate
mixture into the eggs until fully combined, then pour into the prepared
tin and bake for 20–22 minutes or until the cake is almost set. Allow to
cool down completely in the tin before removing, then dust with cocoa
powder and cut into slices to serve.
