This cake is not one you want to make too many times. I know that’s not perhaps the best introduction to any recipe but let’s look at the facts. It uses over 1/2 a kilo of chocolate and close to a litre of cream. If the ingredients don’t put you off the sink load of bowls that will be left at the end possibly could.
On the upside this cake is gluten free, it’s fairly simple to make considering the spectacular result. With Easter here we have the perfect excuse to go chocolate crazy.
I used 50% dark Whittaker’s chocolate. No this is not a sponsored post although Whittaker’s if you’d like to give me a call! I love Whittaker’s simply because it is a great NZ brand that produces beautiful chocolate.
Sponge Base
60g Chocolate (11 squares of a king size block)
1/4 cup sugar
2 eggs, separated
Pre heat the oven to 160C. Line the bottom of a deep 21cm loose bottom cake tin.
Gently melt the chocolate, set aside to cool slightly.
Beat the egg whites to stiff peaks.
In a separate bowl beat the egg yolks and sugar until thick and cream. (I warned you there were a lot of bowls!)
Mix the chocolate into the yolk and sugar mixture.
Add a large spoonful of the egg white into the chocolate mix and fold before gently folding in the remainder.
Spoon into the cake tin and bake for 10- 12 minutes then allow to cool.
Chocolate Mousse
500g chocolate
3 cups cream
Melt the chocolate along with ½ a cup of cream. I find doing this in the microwave with short 30 second bursts, stirring well between each is the best way. Alternatively you can do it in a bowl over simmering water. While the chocolate cools slightly whip the cream to soft peaks.
Add a large spoonful of the chocolate to the whipped cream and gently mix before gently folding in the remaining chocolate. Pour on top of the sponge base and chill for at least 6 hours.
To serve, run a hot knife around the cake tin before releasing and revealing the cake. Top with Easter eggs (yes more chocolate) or fresh berries also would work a treat.
Serve small slices with a berry coulis to cut through the sweetness.
Hint: you can half the mousse portion for a less dramatic looking cake but one with half the calories and just as delicious.
