CHOCOLATE MOUSSE CAKE
PREP + COOK TIME 1 HOUR (+ COOLING & REFRIGERATION) SERVES 12
200g dark eating chocolate,
60g butter, chopped
6 eggs, separated
2/3 cup (150g) caster sugar 250g strawberries, halved 125g raspberries 2 teaspoons icing sugar
400g dark eating chocolate 2 teaspoons instant coffee granules 1 tablespoon hot water
21/3 cups (580ml) thickened cream
1 Preheat oven to 170°C/150°C fan. Grease a 22cm springform cake pan; line with baking paper.
2 Place chocolate and butter in a small saucepan over low heat; stir until smooth. Cool.
3 Beat egg yolks and ½ cup of the caster sugar in a large bowl with an electric mixer until thick and creamy. Beat in chocolate mixture. 4 Beat egg whites and remaining caster sugar in a clean large bowl with an electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Spoon mixture into prepared pan.
5 Bake cake for 35 minutes or until a skewer inserted in the centre comes out clean. Cool in pan. 6 Make chocolate mousse.
7 Pour mousse over cake in pan. Cover; refrigerate for 6 hours, or until firm. Just before serving, top with berries and dust with sifted icing sugar.
Break chocolate into a small saucepan; stir over low heat until smooth. Cool. Dissolve coffee in the hot water; cool. Beat cream in a large bowl with an electric mixer until soft peaks just form. Fold in chocolate and coffee mixture until just combined.