- Steve Logan
Preheat the oven to 160°C. Line the base of a long, loose-bottomed flan tin with baking paper and spray with canola oil.
Melt the chocolate in the microwave or over a pot of simmering water.
Beat the sugar and egg yolks together in a mixer until pale, then add the cooled melted chocolate.
Whip the egg whites until stiff and gently fold into the chocolate mix with a metal spoon. Pour into the tin and bake for 15 minutes. When cool, press down so the base is nice and dense.
Melt the chocolate and butter together, either on a low heat on the stove or in the microwave.
Whip the cream to soft peaks and pop it in the fridge until you’re ready for it.
Whip the egg yolks on high speed until they are pale, then whisk in the cooled chocolate and butter mixture by hand. Fold in the cream.
Finally, with a clean bowl and whisk attachment, whisk the egg whites to soft peaks and fold in last. Pour onto the cooled base and set overnight or for at least 4 hours.
Heat the cream until almost boiling, and then pour it over the chopped chocolate. Whisk together until smooth and glossy, then pour over the set mousse cake. Chill in the fridge until set, then remove from the tin and portion as required.