Dark Chocolate Mousse Cake

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Serves 10, prep time 30 minutes, cooking time 45 minutes, chilling time 2-3 hours

12 oz organic butter
12 oz caster sugar
6 free-range eggs
9 oz gluten-free self-raising flour
1/2 tsp gluten-free baking powder
3 oz gluten-free cocoa powder
1 tbsp of dairy-free milk

2 bars 70% cocoa dark chocolate
(Keep a few squares to decorate)
4fl oz warm water
3 eggs separated
1½ oz caster sugar
Cocoa powder to dust

Preheat the oven to 180 degrees. 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.

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.

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