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Marie-Clare Cooks'

July 2010

 Chocolate Mousse Cake

This recipe serves 8

You will need a 20cm springform tin with removable base for this one...Be sure to line it with parchment paper for that really professional look...

Ingredients:

For the mousse:

150g plain chocolate (70% cocoa)

20g cocoa powder

1 egg yolk

8 egg whites

1/2 teaspoon lemon juice

50g caster sugar

For the Cake:

22 cm sponge cake - you can cheat and buy one or make your own: equal quantities of self raising flour, sugar and butter (175g) and 3 eggs.

50ml cold strong coffee (espresso ideally)

Method:

Place the chocolate in a bowl over a pan of simmering water (bain marie stylie) and leave to melt. Mix 20g cocoa powder in a small pan with a little cold water to form a paste. Heat gently for 2 mins then mix in the egg yolk. Cook, stirring constantly for another min or so. Mix this into the melted chocolate to form a really rich chocolatey mixture. Set aside.

Place the egg whites into a large bowl with the lemon juice and whisk until really frothy. Add the sugar and whisk until firm peak stage. Whisk one third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites using a metal spoon, keeping all the air in so that the mixture is light and fluffy and gorgeous. 

Use the sponge cake to form the base of the cake by cutting it to size and placing at the base of the lined cake tin. Brush over the coffee to moisten then spoon in the chocolate mousse, tapping the sides gently to even out the mousse. Smooth the top with a palette knife then place in the fridge, ideally overnight but in any case for a min of 6 hours.

Carefully remove the cake from the tin and place on a serving plate. Dust with cocoa powder and some white chocolate shavings as an idea....

Enjoy xx