Chocolate Mousse Cake by Gail Kordic

Recipe's preparation

Chocolate Mousse by Gail Kordic

Preheat the oven to 230 deg and line the bottom of a 20cm spring form pan and butter the sides and bottom thoroughly.

Add 500g dark chocolate, 1 1/2 tablespoons sugar and 125g butter in the bowl and melt for 6 minutes at 60 degrees on speed 2 so that it is nicely melted and incorporated. Place in Thermoserver immediately and put the lid on.  Quickly clean the bowl.

Insert the butterfly whisk and 4 eggs and 1 good tablespoon of sugar into the bowl. Whisk for 10 minutes on speed 3 until thick and pale.  While still on speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8 seconds on speed 3.

With egg mix on Speed 2 drop spoonfuls of the chocolate mixture into the egg mixture until it is incorporated - takes about a minute.

Pour into your prepared tin and place in oven for 12 minutes ONLY.  

Remove from the oven (it won't be set in the middle).  Run a knife around the cake, release the collar of the tin, and then replace it.  Cool and FREEZE the cake.

Remove from the freezer a few hours before serving, and serve with cream.