INTENSE CHOCOLATE MOUSSE CAKE RECIPES

Steps:

• Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
• In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
• Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
• Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.

Steps:

• Start by making the base.
• Gently melt the chocolate and stir in the ginger.
• Then mix in the ground almonds.
• Let cool for a minute until the mixture is not too hot to handle.
• Place the cake ring on your chosen serving dish and gently press in the chocolate mixture to create a base.
• Put the plate in the fridge while you make the mousse.
• To make the mousse, chop the chocolate into small pieces and place in a bowl.
• In a small saucepan, bring 150ml of double cream to the boil, then pour over the chopped chocolate, stirring to distribute the heat of the cream until the chocolate has melted.
• Lightly whip the remaining double cream.
• Do not overwhisk or the mousse will become grainy.
• Once the chocolate cream mix has cooled to room temperature, fold in the lightly whipped cream.
• Pour the mousse mix into the cake ring on top of the base.
• Cover with cling film and place in the fridge for at least an hour before proceeding.
• Meanwhile, you can make the glaze.
• Chop up the chocolate and set aside.
• In a small pan, bring the water, coffee and cocoa powder to a boil, whisking to dissolve the cocoa.
• Place the sugar in a small pan over medium heat.
• As it heats up, the sugar will begin to melt and caramelise very quickly.
• You may need to brush the pan with a bit of cold water to keep it from burning, so it is good to have some to hand.
• When the melted sugar has become a golden caramel, pour in the water, coffee and cocoa mix.
• Beat in the chopped chocolate and, when completely melted, pass the mixture through a fine sieve.
• When cool but still liquid, pour the glaze on top of the mousse and return the cake to the fridge to set.
• You can now leave the cake overnight.
• The next day, dust it with cocoa powder and then decorate it.
• Very classic and beautiful is to cut the strawberries in half lengthwise and lay them cut-side down along the edge of the cake.
• Sprinkle the hazelnuts all over the top.
• Keep cool until you are ready to serve the cake.
• It cuts best if you use a knife dipped in hot water.