choc mousse cake

Dan Lepard calls this chocolate custard cake, I feel it's more of a mousse, and that is why I've called it that. It needs to be kept chilled once assembled. 

The recipe may seem a bit daunting when you read it through, but it is straightforward if you take the plunge, following the steps. An alternative is this recipe, which has fewer steps, but is still very chocolate custardy.

Serves 8-10

1 batch of baked chocolate sponge
4 medium eggs

200g caster sugar

25g cocoa powder

250ml double cream
175g unsalted butter, cubed
350g dark chocolate, chopped
25ml brandy, plus extra for the sponge
1 tbsp vanilla extract
Cocoa powder, to finish

1 Line the sides of a 20-25cm round springform cake tin with non-stick paper, cut a disc of chocolate sponge to cover the base and put inside. Sprinkle some extra brandy on the sponge.

2 For the mousse, separate the eggs and whisk the yolks with 100g caster sugar, the cocoa and double cream in a saucepan. Then heat until the mixture thickens and coats the back of a spoon, but without it boiling.

3 Remove the pan from the heat, add the chopped-up butter and chocolate, and stir until melted. Then add the brandy and vanilla. Stir again, then leave until just barely warm.

4 Meanwhile, heat the egg whites gently with 100g sugar until it just dissolves and the mixture is hot. Pour into a bowl, leave until warm and beat to a soft meringue using an electric whisk.

5 Fold the meringue through the chocolate evenly, spoon this into the tin and leave to set in the fridge for 6-8 hours – ideally overnight. To serve, remove the tin and paper, dust with cocoa and cut with a warm knife.