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Dark chocolate mousse cake

Claire Macdonald from Seasonally Scottish
For the ultimate in chocolate cakes, try this tempting concoction of rich cake and light-as-air mousse from Claire Macdonald

Dark chocolate mousse cake

Method

1. Preheat the oven to 180/gas 4. Butter a 25cm diameter spring form cake tin and line the base with a disc of non-stick baking parchment.

2. To make the cake, break the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat gently, until the chocolate has melted. Remove the bowl from the heat.

3. Beat the egg yolks and caster together, until thick and pale.

4. Fold in the liqueur.

5. Stir in the cooled chocolate.

6. Whisk the egg whites until stiff and fold quickly and carefully into the chocolate mixture. Pour into the prepared tin and bake for 25-30 minutes, until a skewer inserted into the centre of the cake comes out clean.

7. Remove the cake from the oven and leave to cool in the tin.

8. To make the mousse, pour the orange juice into a small saucepan and sprinkle the over the gelatine. Heat through very gently, until the gelatine granules have dissolved completely.

9. Break the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until the chocolate has melted.

10. Remove the bowl from the heat and stir in the liqueur and the orange juice.

11. Beat the egg yolks into the chocolate mixture, one at a time.

12. Leave the mixture to cool for 5 minutes.

13. Carefully fold in the cream.

14. Whisk the egg whites until they are very stiff, and, using a large metal spoon, fold them quickly and thoroughly into the chocolate mousse.

15. With your fingertips, press down the sugary crust that will have formed during baking. Leaving the cake in the tin, pour the mousse onto the top of the cake. Leave for 3-4 hours to set.

16. To serve, dip a palette knife in hot water and run it round the inside of the tin. Undo the spring sides of the tin, and, using a fish slice, carefully ease the cake on to a serving plate.

17. Pipe rosettes of whipped cream around the edge of the top of the mousse and scatter over a little grated chocolate. Serve in slices.