FLOURLESS CHOCOLATE MOUSSE CAKE

A fabulous dessert and popular with ‘students’ at the Raymond Blanc Cookery School.

Serves 8-10

● Prep 20 mins

● Cook 30 mins

● Set 3 hours

For the sponge

● Butter, for greasing

● 4 eggs (preferably organic or free-range)

● 125g (4½oz) caster sugar

● 35g (1¼oz) cocoa powder

For the mousse

● 160g (5¾oz) dark chocolate (70 per cent cocoa solids)

● 25g (1oz) cocoa powder

● 1 egg yolk

● 3tbsp hot water

● 6 egg whites

● 25g (1oz) caster sugar

To serve (optional)

● Cocoa powder, grated dark chocolate and a handful of pistachios or almonds, chopped and toasted

Preheat the oven to 170°C/fan 150°C/gas 3½. Begin by making the chocolate sponge in a springform cake tin, 15cm in diameter. Cut a circle of greaseproof paper to cover the base, and lightly butter the paper on both sides.

Separate the eggs. In a food mixer on high, whisk the egg whites to firm peaks, adding the sugar little by little. Take a third of them and whisk them into the egg yolks. Once incorporated, gently fold in the remaining whisked whites. Now sift and fold in the cocoa powder. Pour into the cake tin and spread evenly. Bake for 18-20 minutes, or until a skewer inserted in the middle comes out clean. Cool before removing from the tin, then cool fully on a wire rack.

Clean the cake tin, and remove the paper from the sponge. Now put the cooled sponge back in the ring ready for the mousse. Chop the chocolate then melt in a heatproof bowl over a pan of gently simmering water. The chocolate should be hot to the touch to ensure it is incorporated in the next stage. Sift the cocoa into a bowl and whisk it with the egg yolk and hot water. Pour onto the melted chocolate but do not mix.

Whisk the egg whites and sugar to medium peaks. Whisk about a third of the whisked egg white into the melted chocolate, and then fold in the remaining egg white. Pour the mousse onto the sponge in the ring, then chill in the fridge for at least 3 hours.

To remove the cake, heat a palette knife in hot water, then slide it around the inside of the tin to release. Before serving, decorate with a dusting of cocoa, grated chocolate and nuts, if using.

Note: this dish contains raw egg.