Chocolate mousse cake
Ensure you bowl and beaters are perfectly clean and dry before beating egg whites to ensure perfect stiff peaks for this decadent, layered chocolate delight.
- Heat the oven to 220C. Line a large oven tray with baking paper. Draw 2 x 20cm circles on to the baking paper.
- Beat the egg whites with ¼ cup sugar until stiff peaks form.
- In a separate bowl beat the egg yolks with 3 Tbsp of the sugar until light and ribbony. Fold in the cocoa.
- Fold the egg yolk mixture in to the egg whites. Spoon mixture just inside the outline of the 2 circles, smoothing the top and sides with a spatula.
- Bake for 10 minutes or until firm and cooked through. Remove from oven and leave to cool completely.
- For the chocolate mousse, whip the cream and fold through the cooled, melted chocolate.
- For the glaze, heat the cream, remove from the heat and stir through chocolate and butter until melted. Glaze should be fairly thick.
- To assemble, place one sponge on top of the other on a serving plate. Spoon the chocolate mousse on to the sponge, smoothing the top and side with a spatula. Refrigerate until the mousse has firmed before glazing. Store in the fridge, removing for 20 minutes before serving.
A messy bench after cooking?
Use CHUX Superwipes to clean it like it never happened.