Decadent, delicious and guaranteed to be finished.
- 225 grams butter, softened 225 grams caster sugar
- 4 medium eggs
- 175 grams self-raising flour 50 grams cocoa powder
- 1 tsp baking powder
- 2 tsp gelatine powder
- 1 tbsp water
- 170 grams dark chocolate, 360 ml cream, cold chopped
- 50 ml cream
- 250 grams semisweet dark chocolate, choppedTO SERVE
- Fresh berries and edible flowers
PREHEAT the oven to 180°C and line a 20cm round cake tin with baking paper. BEAT the butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition. Sift in the flour, cocoa and baking powder. Fold into the egg mixture, If the batter is too stiff, add a little bit of milk. Pour into the prepared cake tin.
BAKE for 45 minutes or until a skewer comes out clean and the cake has pulled away from the sides. Allow to cool completely before cutting out a 5cm deep indent, keeping the cut-out cake as a lid. Make sure to leave a 2cm border.
MOUSSE In a bowl, sprinkle the gelatine over the water and let it stand for 5 minutes. Place the chocolate in a medium-sized bowl. Heat 1⁄2 cup of the cream, add gelatine and stir until dissolved. Pour over the chopped chocolate. Stir until all the chocolate is melted. Whip the remaining cream untill stiff peaks, fold into the chocolate mixture. Chill until needed.
POUR the mousse into the cavity of the cake, add the lid and refrigerate for 45 minutes.
GANACHE Add the chocolate into a bowl and heat the cream. Pour the hot cream over the chocolate and stir until melted. Allow to cool completely and thicken.
TO SERVE Assemble the cake by spooning the ganache over the cool cake, decorate with fresh berries and flowers. Serve as a centrepiece, slice and enjoy.
HANDS-ON TIME 45min | TOTAL TIME 1h 20 min | SERVES 4-6 VEGETARIAN
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