The trick with this recipe is that all the elements have to be ready at the same time. The better the chocolate you buy, the better the cake will be.
- 18 eggs, separated
- 75gm caster sugar
- 80gm caster sugar (keep separate from above caster sugar)
- 500gm dark chocolate
- 140gm butter
- Pinch of Salt
- 300ml container of cream
- Pre heat your oven at 160 degrees C.
- With an electric beater, beat the eggs yolks with the 75gm of sugar until almost white. This will take a long while so have patience, the mixture will look creamy and velvety when finished.
- In a separate bowl over hot water, melt the chocolate with the butter, stirring until butter and chocolate are combined and mixture is free of lumps.
- In a separate large, impeccably clean bowl, beat the 18 egg whites with a pinch of salt. Gradually adding the sugar until soft peaks form (family size salad bowl may just fit, so use the biggest bowl you can find.)
- Fold the egg whites through the chocolate/egg yolk mixture until combined.
- Take 2/3 of the mixture and bake in a round baking tin that has been lined bottom and sides with baking paper…….this is important.
- Bake for 40 minutes, or until skewer comes out clean.
- In the meantime, beat the cream until whipped then add to the remaining 1/3 of the chocolate mixture, mix then refrigerate for 2-3 hours, this is then the mousse for your cake.
- When the cake is cooked, remove from the oven and set aside to cool a little. Remove cake from the cake tin and allow to cool till cold. As this is a flourless chocolate cake, expect the cake to flatten dramatically and probably become a “bowl” looking cake, with a well in the centre.
- When cold, take the chocolate mousse and put on top of the chocolate cake, this is where it comes in handy that you have the paper collar around the cake from baking, it keeps all the mousse in.
- When mousse is on top of cake, dust with cocoa then refrigerate.
- To serve, remove paper collar from cake and dust with a little more cocoa.