RAYMOND BLANC’S FLOURLESS CHOCOLATE MOUSSE CAKE

Serves 8-10

INGREDIENTS:

For the flourless chocolate sponge: Butter, for greasing the tin; 4 medium eggs (preferably organic or free-range); 125g caster sugar; 35g cocoa powder

For chocolate mousse:

160g dark chocolate (70% cocoa solids); 25g cocoa powder; 1 medium egg yolk; 3tbsp hot water; 6 medium egg whites; 25g caster sugar

To serve (optional):

Cocoa powder, for dusting; grated dark chocolate

Method: 1.

Preheat the oven to 170°C/150°Cfan/gas 3½.

2. Begin by making the chocolate sponge in a cake tin (15cm diameter). Cut circle of greaseproof paper to cover the base, and lightly butter the paper on both sides.

3. Separate the eggs – yolks in one bowl, whites in another. In a food mixer on full power, whisk the egg whites to firm peaks, adding the sugar little by little. Take a third of the whisked egg whites and whisk them into the egg yolks. Then gently fold in the remaining whisked whites. Now sift and fold in the cocoa powder.

4. Pour the mixture into the cake tin. Bake for 20 minutes. Allow the sponge to cool before removing it from the tin. Leave on a wire rack.

5. Clean the cake tin, remove the paper from the base of the sponge and put back in the ring.

6. Chop the chocolate into bite-sized pieces and melt in a large bowl in a saucepan of gently simmering water. Sift the cocoa powder into a separate bowl and whisk it with the egg yolk and hot water. Pour this onto the melted chocolate.

7. Whisk the egg whites and sugar to medium peaks. Briskly whisk about a third of the whisked egg whites into the melted chocolate, and then fold in the remaining egg whites.

8. Pour the mousse mixture on the chocolate sponge in the ring. Transfer it to the fridge to set for three hours.

9. To remove the cake, heat a palette knife wipe it with a clean tea towel, and then slide it around the inside of the tin. Decorate with cocoa and grated chocolate.