CHOCOLATE MOUSSE CAKE

Preparation time 25 mins Cooking time 45 mins Serves 6–8

Oil, for greasing

5 eggs, separated

165g dark chocolate (70% cacao),

roughly chopped

1 cup coconut, maple or rapadura/panela sugar

(see Cook’s tips, right) 11/2 Tbsp Dutch-processed unsweetened cocoa powder, plus extra, for dusting

1/2 cup olive oil

1/4 cup full-cream (whole) milk or coconut milk (optional, see Cook’s tips, below right) 2 Tbsp hazelnut or pecan meal Custard, cream or ice-cream,

to serve Raspberries, to serve

STEP 1 Preheat oven to 170°C fan-forced (190°C conventional). Line a 23cm springform cake tin with unbleached baking paper and grease with oil.

STEP 2 Place the egg whites in the bowl of an electric mixer and the yolks in a medium bowl.

STEP 3 Half-fill a small saucepan with water and bring to the boil over medium heat. Rest a large bowl on the saucepan, without it touching the water, and add chocolate. Reduce heat to low and warm chocolate until it’s almost melted, stirring carefully with a wooden spoon now and then. Remove from heat and stir in one-third of the sugar.

STEP 4 Meanwhile, as chocolate is melting, whisk cocoa powder into egg yolks until thick and well combined.

STEP 5 Gradually drizzle olive oil into melted chocolate mixture, whisking constantly until silky smooth. If it looks curdled, heat the milk until just warm, then add tablespoons, one at a time, stirring gently and watching for it to come together. You might need it all or only a couple of tablespoons.

STEP 6 Whisking constantly, slowly add melted chocolate mixture to egg yolk mixture, until well combined.

STEP 7 Using the electric mixer, beat egg whites on medium–high speed until soft peaks form. Add half of the remaining sugar and beat for 10 seconds, then add remaining sugar and beat for a final 10 seconds, or until sugar is just combined and the mixture looks glossy and rich.

STEP 8 Gently fold chocolate mixture, then hazelnut meal, into egg white mixture until it’s just combined (don’t stir).

STEP 9 Pour the cake mixture into prepared tin. Bake for 30–35 minutes, until there’s just a hint of wobble in the centre. Dust with extra cocoa, and serve with custard, cream or ice-cream, and raspberries.