Serves 10, prep time 30 minutes, cooking time 45 minutes, chilling time 2-3 hours
INGREDIENTS
FOR THE SPONGE
340g unsalted butter
340g caster sugar
6 free-range eggs
255g self-raising flour
½ tsp baking powder
85g cocoa powder
1 tbsp of milk
FOR THE MOUSSE
2 x 100g bars 70% cocoa dark chocolate (Keep a few squares to decorate)
120ml warm water
3 free-range eggs separated
40g caster sugar
Cocoa powder to dust
METHOD
FOR THE SPONGE
Preheat the oven to 180ºC. Line the base and sides of a large baking tin with greaseproof paper.
Line the sides 5cms higher than the edge of the tin.
Cream the butter and sugar in a food processor until light and fluffy.
Then crack in the eggs one at a time.
Mix for 6 minutes, add the sifted flour, cocoa and baking powder; and mix for another 6 minutes.
Adding a little milk until the mixture is smooth in consistency.
Next pour the mixture into the prepared tin, even out and place in the oven for 40-45 minutes, then check the sponge is cooked by plunging in a sharp knife.
Then remove from the oven, allow cooling then place in the fridge for an hour.
FOR THE MOUSSE
Heat some water in a small pan. Break the chocolate into a glass bowl and place over the boiling pan, making sure bowl doesn’t touch the water.
Keep at a simmering heat, allowing the chocolate to melt slowly – it should take about 6 minutes.
When the chocolate has melted, remove the bowl from its heat and stir.
Set aside and allow cooling for 2-3 minutes.
Mix in 3 egg yolks, the mixture, should be smooth and glossy, and at this point stir in a little water.
Next, in a food processor whisk the egg whites until they form soft peaks.
Add the sugar a third at a time; the egg whites should now look soft and silky.
Remove the bowl from the processor, using a metal spoon, fold in a tablespoon of the egg whites into the chocolate to loosen it.
Then slowly fold in the remainder of the chocolate.
Take the cake out of the fridge, place on a flat surface; pour over the mouse and return to chill for another hour.
