Chocolate Mousse Cake

This cake is so good. Just so good. And very, very easy to make. I think this is absolutely in poll position for fave choc cake. Yes, a big call. But it is pretty bloody good.

It is from the currant issue of the Donna Hay magazine (Issue 50, page 164)

I choose this recipe mostly because I have a heap of eggwhites left over after a recent bout of ice-cream / creme-brulee-tart making. This recipe calls for 5 eggwhites, and, even better, you don't have to do the beat till airy/carefully incorporate flour scenario. I am have very mixed result with that method, and am not a fan.

I actually served this as a dessert after the Roast Chicken, with the raspberries & thick cream. So yummy!

Chocolate Mousse Cake
This is my version, it is a bit different to the one in the mag.

Cake
1 cup (120g) almond meal (ground almonds)
1+2/3 cup (270g) icing sugar, sifted
1/2 cup (75g) plain flour, sifted
1/4 cup (25g) cocoa, sifted
1/2 tsp baking powder, sifted
5 eggwhites
200g butter, melted

Chocolate mousse filling
250g dark chocolate, chopped
1 tsp vanilla bean paste,
1 cups (520ml) single cream

Preheat oven to 160'c.  Place the almond meal, icing sugar, flour, cocoa & baking powder in a bowl & stir to combine. Add the eggwhites & butter & stir to combine. Pour the mixture into a lightly greased 22cm round springform cake tin lined w/ baking paper. Bake for 30-35 mins or until cake is springy to the touch & comes away from the sides of the tin. Turn out onto a wire rack to cool.

Melt the chocolate with the vanilla (I do this in short spells in the microwave, you can use a double boiler etc); allow to cool for a few moments then add the cream & stir to combine, melted & smooth. Pop in the fridge to chill & harden up a bit.

Once it is set a little, spread over the cake. Top with raspberries, serve with thick cream.

NOTE: I didn't follow the mousse recipe exactly. I halved it for starters, and used 250g of good-quality cooking chocolate, a teaspoon of vanilla paste, and cup of regular cream. Once all combined etc, I put it into the fridge for an hour or so to help it 'set' / harden.