Name: Chocolate mousse cake
Yield: 10 servings
Cuisine: Bake
Ingredients: 10.00 eggs large; 325.00 ml castor sugar; 300.00 ml flour self-raising; 125.00 ml cocoa powder; 150.00 ml almonds ground; 150.00 ml oil; 350.00 g white chocolate chopped; 45.00 ml honey; 20.00 ml Sheridans gelatine; 3.00 eggs large, seperated; 250.00 ml cream; 0.00 berries seasonal

Recipe Disclaimer

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Ingredients (12)

CAKE LAYERS

10.00	eggs — large
325.00 ml	castor sugar
300.00 ml	flour — self-raising
125.00 ml	cocoa powder
150.00 ml	almonds — ground
150.00 ml	oil

MOUSSE

350.00 g	white chocolate — chopped
45.00 ml	honey
20.00 ml	Sheridans gelatine
3.00	eggs — large, seperated
250.00 ml	cream

Decoration

0.00

berries — seasonal

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Method:

Preheat oven to 190 &degC.
Grease two 23 cm springform cake tins with butter or non-stick spray and dust with cake flour.
Whisk the eggs and castor sugar together until pale and thick.
Sift the flour and cocoa powder together.
Fold into the egg mixture, alternating with the almonds (if using).
Fold in the oil.
Turn the batter into the prepared tins and bake for 25 minutes or until firm to the touch.
Cool on a wire rack.
Halve each cake layer horizontally.
Prepare the mousse while the cakes are in the oven.
Heat the chocolate, honey and 100 ml water in a glass bowl over boiling water or in the microwave oven at 75 percent power, stirring until the chocolate has just melted (if microwaving, the chocolate squares will retain their shape even if melted so take care not to overheat).
Leave to cool.
Sprinkle the gelatine over 75 ml cold water and leave to sponge.
Heat in the microwave oven until just melted, taking care not to let it boil.
Whisk the egg yolks until foaming and slowly beat in the melted gelatine.
Whisk in the cooled chocolate mixture.
leave to cool until it has the same consistency as stiffly whipped cream.
Grease a clean springform cake tin with non-stick spray.
Place one cake layer in the bottom of the tin and spoon a quarter of the mousse on top, repeating the layers until all the cake layers and mousse have been used (reserve a little of the mousse for covering the top of the cake and keep in the fridge until needed).
Chill the cake until nearly set.
Place on a serving platter and spoon the remaining mousse into an icing tube and decorate the top of the cake.
Top with a selection of fresh berries and chill before serving.