Chocolate Mousse Cake

Chocolate Mousse Cake

All heaven I tell you, I like to decorate the cake with shards of white chocolate. The only problem is that it has to rest overnight in the fridge, but believe me it well worth it.

·         400g 70% Dark Chocolate

·         170ml Cream

·         3Tbsp of Grand Marnier – if you can’t find this any sweet or chocolate liqueur will do

·         7 x Eggs – separated

·         Pinch of Salt

·         2.5ml Ground Cinnamon

·         5ml Vanilla Paste

·         120g Soft Brown Sugar

·         Cacao or Icing Sugar for Dusting

·         White Chocolate Slab/ Dark Chocolate Slab – make the shavings with a vegetable peeler

Method:

Pre-heat the oven to 150 ͨc. then grease and line a 23cm spring form cake tin. Place the cream and the dark chocolate in a bain-marie (glass bowl over the top of a pot filled with a quarter of water. Once all the chocolate and cream is melted, remove from the heat and cool slightly before adding the liqueur. In a mixing bowl whisk together the egg yolks, brown sugar, cinnamon and vanilla paste till thick and glossy. In another bowl whip up the egg whites and pinch of salt to the stiff peak stage, now fold the melted chocolate into the egg yolk mixture. Then fold in a 1 third of the beaten egg whites into the chocolate mixture, before gently folding in the rest of the egg whites. Pour everything into the prepared spring form tin, and bake for 40 – 45min. depending on your oven you might want to add 5 extra minutes for the cooking time. Remove from the oven and set aside to cool completely before wrapping the tin in cling film and leaving it in the fridge overnight. Turn out onto a cake stand and dust liberally with icing sugar and lots of shaved dark chocolate shards.