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Ingredients
- 7 ozs plain chocolate
- 4 ozs unsalted butter
- 7 eggs separated
- 6 ozs caster sugar
- 1 t vanilla extract
- 1/8th t cream of tartar
- ½ pint whipping cream
Ingredients
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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