CHOCOLATE MOUSSE CAKE

By: Rachel Allen

Prep time:

15 min

Cook time:

30 min, okus cooling

Serves:

8

METHOD

1. Preheat the oven to 180C/160c fan/gas 4. Line the base of a 20 cm diameter spring-

from/loose bottomed cake tin with a disc of baking parchment and grease the sides with

butter.

2. Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water

and allow to melt, then remove from the heat and set aside.

3. Place the eggs and sugar in a separate bowl and, using a hand-held electric beater or electric

mixer, whisk for 7–10 minutes or until the mixture forms a light, pale mousse.

4. Fold the chocolate mixture into the eggs until fully combined, then pour into the prepared

tin and bake for 20–22 minutes or until the cake is almost set. Allow to cool down completely

in the tin before removing, then dust with cocoa powder and cut into slices to serve.