White chocolate mousse cake with shiny chocolate sauce

SERVES 10 PREP AND COOK TIME

1 HOUR (+ REFRIGERATION TIME)

¼ cup (25g) cocoa powder ½ cup (110g) caster sugar ½ cup (75g) plain flour ½ teaspoon baking powder

90g unsalted butter, melted 1 egg

¼ cup (60ml) milk

WHITE CHOCOLATE MOUSSE 400g white chocolate, chopped 2 ½ level teaspoons powdered gelatine

¼ cup (60ml) water

3 cups (750ml) thickened cream

SHINY CHOCOLATE SAUCE ¾ cup (165g) caster sugar ¾ cup (180ml) water ¼ cup (25g) cocoa powder

1 Preheat oven to 180°C (160°C fan-forced). Grease a 23cm springform pan; line the base and side with baking paper, extending the paper 2cm above the edge of the pan.

2 Sift the cocoa powder, sugar, flour and baking powder into a large bowl. Add butter, egg and milk; whisk until combined. Pour the mixture into the prepared pan; smooth the top to the edges. Bake for

15-18 minutes, or until cooked when tested with a skewer. Cool in the pan. 3 WHITE CHOCOLATE MOUSSE Place the white chocolate in a large heatproof bowl over a saucepan of gently simmering water; stir until just melted. Cool to room temperature. Sprinkle the gelatine over the water in a small bowl. Stand for 5 minutes or until softened and starting to dissolve. Bring ½ cup cream to the boil in a small saucepan. Remove from heat, add the gelatine mixture and whisk to dissolve. Add the gelatine cream mixture to the white chocolate; stir until combined. Whip remaining cream until firm peaks form. Fold one third of the cream mixture into the white chocolate mixture. In two batches, gently fold in the remaining cream. Pour over the cooled cake in the pan. Cover, refrigerate for 6 hours or overnight until firm. 4 SHINY CHOCOLATE SAUCE Place the sugar, water and sifted cocoa in a small saucepan over high heat. Bring to the boil and cook, stirring, for 8 minutes or until thickened. Cool to room temperature then refrigerate until ready to serve.

5 To serve, remove the cake from the pan and place on a serving plate. Drizzle with the Shiny Chocolate Sauce. Not suitable to freeze. Chocolate suitable to microwave.