Chocolate Mousse cake
For the cake
3 eggs
1/3 cup Castor sugar
1 tsp vanilla essence
1/3 cup flour
1/3 tsp baking powder
1/4 cup ground almonds
50 gms grated chocolate
Method
Combine eggs, sugar and essence and beat with electric beater till thick and creamy. Lightly fold in sifted flour, almonds and chocolate. Pour into prepared cake tin and bake in a moderate oven for 25 minutes.Cool and split the cake in 2 layers.
For the Mousse
Ingredients
!/4 cup thick cream
100 gms dark/milk chocolate grated
1 tsp vanilla essence
3tsp gelatin
1/4 cup warm water
4 egg whites
1/4 cup Castor sugar
Method
Heat cream, remove from heat, add chocolate & essence. Stir until chocolate is melted. Dissolve gelatin in warm water & stir into chocolate. transfer to a large bowel. Beat egg whites, slowly adding sugar till soft peaks form. Fold the egg whites into the chocolate mixture in 2 batches.
For the Topping….
1/3 cup sugar
100 gms chocolate
1/2 cup cream
Method
Place sugar in a heavy bottom sauce pan. Cook till it melts and turns brown. Stir in chocolate and cream. The mix might crystallize, but keep stirring on low flame till smooth. Cool to room temperature.
To assemble the cake
cover base of tin with foil. Place one layer of cake. Pour mouuse over cake. Top with other cake layer. Cover with plastic wrap and refrigerate for 4-5 hours. Run a knife around the inside edge if the cake and unmould it. Cover with chocolate topping. Serve with whipped cream and strawberries!