Chocolate Mousse Cake

This is the cake that Johann made for the launch of the website. It is absolutely delicious (and gone). She explains:

“I can’t remember where the recipe for this cake came from, but I did find it in a magazine recently. It is very rich, almost a custard! The lettering is cut from pale green florist paste and milk chocolate modelling paste. I used royal icing for the knives & forks.”

hocolate Mousse Cake

150g (70% cocoa solids) dark chocolate, broken up
150g butter cut in cubes
75g soft brown sugar
75g golden caster sugar
2 tbsp double cream
1 tsp vanilla extract
3 large eggs
cocoa powder

Heat the oven to 160˚C, gas mark 2.5. Butter and line a 20cm square tin with baking parchment.

Put the chocolate, butter, sugars, cream and vanilla into a bowl and melt them all together with the bowl standing in a frying pan of hot water.

When melted, take the bowl out of the water and add the eggs one at a time, whisking each one in with a ballon whisk, until smooth.

Pour the mixture into the prepared cake tin. Place the cake tin onto a baking sheet and place in the oven. Bake for 45-50 minutes, until almost set in the middle. Leave to cool in the tin.

When cold, turn out and dust the top with cocoa powder.

Serve with whipped cream and strawberries.