Ingredients
|
|
Instructions
- Melt butter and chocolate over low heat
- Beat egg yolks and sugar until light and fluffy
- Gradually add chocolate mix to egg mix
- Beat egg whites with cream of tartar to stiff and using a metal spoon fold into chocolate mix
- Pour ¾ mix into a 9” springform tin and bake at 170C for approx. 35 minutes
- Refrigerate remaining mousse mixture
- Let the cake cool completely. It will sink in the middle.
- Remove from tin and fill centre with the refrigerated mousse.
Recipe Notes
Serve with cream or crème fraiche