Preparation: 20 min
Cooking: 20 min
160 ml (? c) caster sugar
250 ml (1 c) flour
60 ml (¼ c) cocoa powder
25 g butter, melted
400 g milk chocolate, chopped
200 g dark chocolate, chopped
1 litre (1 c) double cream
10 ml (2 t) gelatin
chocolate shavings and cocoa powder
Preheat the oven to 180 °C. Grease and line a 24 cm springform cake tin.
1 In a bowl beat the eggs until light and fluffy.
2 In a saucepan over medium heat bring the caster sugar and 30 ml (2 T) water to the boil. Pour the hot syrup into the eggs while beating. Continue beating until the mixture cools and forms thin ribbons when you lift the beaters from the bowl.
3 Sift the flour and cocoa power over the egg mixture. Gently fold in, then fold in the melted butter.
4 Pour the batter into the prepared baking tin. Bake for 20 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the tin on a wire rack.
5 Mousse: Melt both kinds of chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Allow to cool to room temperature.
6 Meanwhile, bring 60 ml (¼ c) of the cream to a simmer in a saucepan over medium heat. Remove from heat.
7 Soak the gelatin in cold water for 3 minutes or until spongy, then add to the hot cream and stir until dissolved. Allow to cool to room temperature.
8 Whisk the remaining cream until soft peaks form. Working quickly, add the chocolate and gelatin mixture to the cream and whisk until the chocolate is incorporated.
9 To assemble the cake, spoon the mousse mixture over the cake base and chill in the fridge overnight or until set.
10 To serve: Top with chocolate shavings and dust with cocoa powder.