About this recipe:This mousse cake is exceedingly rich and very chocolatey. It involves making a rich chocolate mousse - two-thirds is baked and the remaining mousse is spread on top of the cake once cooled.
275g plain chocolate, chopped
285g unsalted butter
1 teaspoon instant coffee granules
10 egg yolks
250g caster sugar
10 egg whites
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Preheat oven to 150 C / Gas 2. Butter a 23cm cheesecake or springform tin and line bottom with parchment paper.
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 sugar until thick and lemon-coloured. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold one-third of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour two-thirds of mixture into prepared tin. Cover and refrigerate the remaining mousse.
Bake in the preheated oven for 40 to minutes or until filling is just firm in the centre. Allow to cool, then remove from pan and refrigerate 1 hour. Spread remaining mousse over cooled cake and refrigerate overnight.
I made this for a charity bake sale and got rave reviews. I wanted to make a gluten free cake as I know some of my colleagues don't eat gluten. This couldn't have turned out any better. So light and chocolatey. Not sure what part of the recipe the instant coffee was meant to be in, so I ended up leaving it out and it was just fine. I topped it with grated chocolate to give it a more polished look, and turned out great. Do make sure to use very large bowls though as the volume really builds up. - 03 Oct 2013