Chocolate Mousse Cake
Amazing Flour-less Rich and Moist Chocolate Cake! I have made this one very often for dinner guests. I like it because it is a lot moister than most chocolate cakes and does great for a delicious pudding.
Ingredients:
For the Cake:
450g plain dark chocolate, chopped
125g butter, softened
3 tbsp brandy (can be left out)
9 large eggs, separated
150 g caster sugar
Chocolate Glaze:
225ml double cream
225g plain dark chocolate, chopped
2 tbsp brandy (can be left out)
1 tbsp single cream
white chocolate curls to decorate
1. Preheat the oven to 180 degrees Celsius before baking. Lightly oil and line the bases of 2 X 20.5 cm / 8 inch spring-form tins with baking paper. Melt the chocolate and butter in a bowl set over a saucepan of simmering water. Stir until smooth. Remove from the heat and stir in the brandy.
2. Whisk the egg yolks and the sugar, reserving 2 tablespoons of the sugar, until thick and creamy. Slowly beat in the chocolate mixture until smooth and well blended. Whisk the egg whites until soft peaks form, then sprinkle over the remaining sugar and continue whisking until stiff but not dry.
3. Fold a large spoonful of the egg whites into the chocolate mixture. Gently fold in the remaining egg whites. Divide about two-thirds of the mixture evenly between the tins. Bake in the preheated oven for about 20 minutes, or until the cakes are well risen and set. Remove and cool for at least 1 hour.
4. Loosen the edges of the cake layers with a knife. Using the fingertips, lightly press the crusty edges down. Pour the remaining third of the mousse over one layer, spreading until even. Remove the other cake from the tin and gently invert on to the mousse, bottom side up to make a flat top layer. Discard the lining paper and chill for 4-6 hours, or until set.
5. To make the glaze, melt the cream and chocolate with the brandy in a heavy-based saucepan and stir until smooth. Cool until thickened. Unclip the side of the mousse cake and place on a wire rack. Pour over half the glaze and spread to cover. Allow to set.
6. To serve, Decorate with chocolate curls. Heat the remaining glaze and pour round each slice, and dot with cream
