Find the magic with Ferrero Rocher

Bring a devilishly deluxe treat to your Easter table with this rich and creamy chocolate mousse cake

Deluxe Chocolate Mousse Cake

Preparation + cook time 45 minutes + chilling | Serves 16

100g butter 1 cup sugar ½ cup cocoa, sifted 2 eggs 1 teaspoon vanilla essence ¾ cup plain flour 750ml thickened cream 500g dark chocolate 16 Ferrero Rocher to serve

CHOCOLATE GLAZE

150g dark chocolate 125ml thickened cream 1½ tablespoons liquid glucose

1 Preheat oven to 180°C. Remove base of a 22cm springform tin. Line with baking paper, then clip in place, allowing edges to overhang. Grease sides of tin with cooking spray.

2 Melt butter in a saucepan. Mix in sugar and cocoa. Cool slightly. Mix in eggs, one at a time. Stir in vanilla and flour.

3 Pour into prepared tin and tap on kitchen bench to remove air pockets. Bake for 20 minutes. Cool in tin, then remove cake base from baking paper. Return cake base to the tin.

4 Remove cream from fridge and bring to room temperature. Melt chocolate in a bowl over simmering water then cool slightly. Beat thickened cream to soften.

5 Fold ⅓ of the cream into the chocolate; repeat twice until all cream and chocolate are incorporated. If mixture seizes, remelt and beat with a mixer until smooth.

6 Pour into tin, smooth the top and tap on bench to release air bubbles. Refrigerate for six hours or overnight.

7 Make chocolate glaze by melting chocolate, cream and glucose over gentle heat. Cool slightly. Pour glaze over mousse; tap on bench to release air bubbles. Chill for an hour or until set. Remove from tin and decorate with Ferrero Rocher. Use a hot knife to cut slices.