Chocolate mousse cake

Serve this dessert with decadent ganache, whipped cream or ice cream.

Makes 1 cake or 12 slices

Ingredients

450g Whittaker’s 72% dark chocolate

225g butter

9 eggs, separated

⅓ cup caster sugar

Method

1. Preheat your oven to 180°C. Melt the chocolate and butter together in a double boiler or stainless steel bowl over a pot of simmering water. Be careful not to have the heat too high – you don’t want it to burn. Once it’s done, remove from the heat.

2. Beat the egg whites until stiff. Beat the egg yolks and sugar in a separate bowl until creamy and pale.

3. Combine the egg yolk and sugar mix with the chocolate, then gently fold through the egg whites. Don’t over-mix, otherwise you end up losing all the air that helps it rise.

4. Once it’s thoroughly combined, place it into a lightly greased and lined cake tray and chuck it in the oven for 20 minutes or until it’s slightly cracking on the top.

5. Remove it from the oven and let it cool in the fridge until you’re ready to eat it.

6. Drizzle over some chocolate ganache for a real chocolate hit! Otherwise, good ol’ whipped cream or ice cream will do the trick too.

RECIPE VIA SUNDAY CANTINA BY FI GREIG, A COLLECTION OF 60 RECIPES, FROM BREAKFASTS TO BAKING, MANY OF WHICH ARE RAW, VEGAN, SUGAR-FREE AND GLUTEN-FREE (SUNDAYCANTINA.COM, $49)

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