This delicious and decadent chocolate mousse cake is bound to impress. It is a great recipe that looks really complicated but is actually quite simple - the most difficult part is separating the eggs! It is a spectacular end to a dinner party and is a special treat with a cup of tea.
Preheat the oven to 170°C. Grease and line a 22cm springform cake pan
Break the chocolate (200g) into smaller pieces, and place the chocolate and butter in a saucepan over low heat. Stir until melted and combined. Remove from the heat and allow to cool.
Beat the egg yolks and 1/2 cup of the caster in a large bowl until light and creamy. The mixture should be a pale gold colour.
Add the cooled chocolate mixture and beat until well combined.
Beat the egg whites and the remaining caster sugar (about 1/6 cup) in a large bowl with an electric mixer until soft peaks form. Fold half of the egg whites into the chocolate mixture, then fold in the other half.
Pour the mixture into the pan and bake in the oven for about 35 minutes. Cool in the pan.
For the chocolate mousse
Melt the chocolate: in a small saucepan over low heat, a water bath or in a microwave. Allow to cool.
Dissolve the coffee in the water and allow to cool.
Beat the cream in a large bowl with an electric mixer until soft peaks just form.
Fold the chocolate and coffee into the cream.
Pour the mousse over the cake in the pan, cover and refrigerate until the mousse is firm.
Dust the cake with cocoa and top with berries
Alternative: top with berries and dust the berries with icing sugar.
You can make the cake a day ahead and store in the fridge. Just add the berries shortly before you intend to serve it.