Favourite flourless mousse cake
Flourless mousse cake
MAKES 1 x 20CM CAKE
250g unsalted butter, diced, plus extra for the tin
250g dark chocolate (about 50 per cent cocoa)
6 medium eggs, separated
120g golden caster sugar
150g dark chocolate (about 50 per cent cocoa) broken into pieces
4 tbsp cooled strong black coffee
Preheat the oven to 180C/ 160C fan/gas 4 and butter a 20cm loose-bottomed cake tin 7cm–9cm deep. Gently melt the butter and chocolate in a bowl set over a pan containing a little simmering water, stirring occasionally.
Meanwhile, whisk the egg yolks with half the sugar in a large bowl for several minutes until pale, thick and creamy (you can do this in a processor and then transfer the mixture to a large bowl). Fold in the melted chocolate mixture.
In a separate clean bowl, whisk the egg whites until stiff. Gradually whisk in the remaining sugar in three goes, whisking for about 20 seconds with each addition until stiff and glossy. Fold this into the chocolatey egg mixture in two goes and transfer to the tin.
Bake for 1 hour until a skewer inserted at the centre comes out clean or with just a few crumbs clinging to it. Run a knife around the edge and leave to cool in the tin before removing the collar. The cake will collapse in the centre to give a rustic-looking crater surrounded by craggy peaks.
For the glaze, melt the chocolate as above. Whisk in the coffee until smooth and shiny. Drizzle the glaze over and around the edges, allowing it to trickle down the sides. Set aside in a cool place overnight. The cake is also good eaten chilled.
DECO TIP When ready to serve, grate over some dark chocolate and finish with decorations of your choice (we used speckled mini chocolate eggs and flower Sprinkletti).