Dark Bali Chocolate Cake

INGREDIENTS

• 100g egg yolk

• 50g white caster sugar

• 100g melted butter

• 200g melted 70% dark chocolate • 100g egg white

• 50g white caster sugar

METHOD

1. Whisk egg yolk and sugar until thick, pale and creamy.

2. Slowly add melted chocolate and melted butter

3. In a clean bowl, whisk egg white and sugar to soft peak. 4. Gently mix meringue into egg yolk batter.

5. Place batter in 2 cake tins of 18cm diameter, around 2.5cm high, and bake at 160C for about 20 minutes.

6. After cold, pour on sugar syrup then add chocolate mousse.

Chocolate mousse

• 100g egg yolk

• 50g white caster sugar

• 100g melted butter

• 200g melted 70% dark chocolate

• 75g egg white

• 50g white caster sugar

• 30g caramelized roasted cocoa beans • 50g cocoa powder (for dusting)

METHOD

1. Whisk egg yolk and sugar until thick and creamy.

2. Slowly add melted chocolate and melted butter.

3. In a clean bowl, whisk egg white and sugar to soft peak.

4. Fold meringue into egg yolk batter for a soft, fluffy, smooth mousse texture.

5. Add caramelized roasted cocoa beans to the mousse.

6. Place on top of cold chocolate cake. 7. Freeze for 4 hours.

8. Dust with black noir cocoa powder.