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Ingredients :
Cuts into 8-10 servings
For the cake :
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450g / 1lb plain dark chocolate,
chopped
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125g / 4oz butter, softened
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3 tbsp brandy
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9 large eggs, separated
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150g / 5oz caster sugar
For the chocolate glaze :
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225ml / 8 fl oz double cream
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225g / 8oz plain dark chocolate,
chopped
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2 tbsp brandy
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1 tbsp single cream and white chocolate
curls, to decorate
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Method :
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Preheat the oven to 180°C/350°F/Gas
Mark 4, 10 minutes before baking. Lightly oil and line the bases of two
20.5cm/8 inch spring form tins with baking paper. Melt the chocolate
and butter in a bowl over a saucepan of simmering water. Stir until
smooth. Remove from the heat and stir in the brandy. 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. Whisk
the egg whites until soft peaks form, then sprinkle over the sugar and
continue whisking until stiff but not dry. Fold a large spoonful of the
whites into the chocolate mixture. Gently fold in the remaining whites.
Divide about two thirds of the mixture between the tins. Reserve the
remaining one third of the mixture for the filling. Bake for about 20
minutes, or until well risen and set. Remove and cool for at least 1
hour. Loosen the edges of the cakes from the tins with a knife and
lightly press the crusty edges down. Pour the rest 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 paper and chill for 4-6 hours until set.
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Melt the cream and chocolate with the
brandy in a saucepan and stir until smooth. Cool until thickened.
Unclip the side of the mousse cake and place on a rack. Pour over half
the glaze and spread. Let set, then decorate with curls and the
remaining glaze.
Nutritional Facts per 100g :
energy 407kcals/1699kj protein 6g carbohydrate 36g fat 26g fiber 1g sugar 35g
sodium trace
√
gluten-free
√ wheat-free
√ nut-free
√
vegetarian
√ seafood-free |
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