CHOCOLATE MOUSSE CAKE (Irene Sharff)
Ingredients
Instructions
  1. Melt butter and chocolate over low heat
  2. Beat egg yolks and sugar until light and fluffy
  3. Gradually add chocolate mix to egg mix
  4. Beat egg whites with cream of tartar to stiff and using a metal spoon fold into chocolate mix
  5. Pour ¾ mix into a 9” springform tin and bake at 170C for approx. 35 minutes
  6. Refrigerate remaining mousse mixture
  7. Let the cake cool completely. It will sink in the middle.
  8. Remove from tin and fill centre with the refrigerated mousse.
Recipe Notes

Serve with cream or crème fraiche