About this recipe:A rich chocolate mousse is prepared with high quality chocolate and fresh eggs. Two thirds of the mousse is baked, and the rest is used as topping. Important: be sure to use only fresh eggs for this recipe.
350g cooking chocolate, chopped
30g unsalted butter
12 egg yolks
4 tablespoons caster sugar
12 egg whites
2 tablespoons caster sugar
300ml double cream
1 tablespoon best quality cocoa powder, for dusting
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Preheat the oven to 150 C / Gas mark 2. Butter a 23cm (9 in) springform tin, and line bottom with parchment.
In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, beat egg yolks and 4 tablespoons sugar until thick and lemon-coloured. Fold into chocolate mixture; set aside.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared tin.
Bake in the preheated oven for 40 minutes, or until filling is just firm in the centre. Allow to cool, then remove from pan and refrigerate 1 hour.
In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
Spread remaining mousse over cooled cake and dust with cocoa.
This recipe contains raw eggs. We recommend that pregnant women, young children and the elderly do not consume raw eggs.