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Dark chocolate mousse cake
3*100g dark choccie (70+)
275g caster sugar
165g unsalted butter
5 large free-range eggs (works with substitute)
icing sugar
1 tablespoon ground almonds + extra for dusting tin.
Rich and dense .... improves with keeping (so I believe)
preheat oven to 180C
butter & dust cake tin with removable base
put first 4 ingredients in a bowl over barely simmering water and allow to melt.
whisk eggs and ground almonds and fold this into the choccie mixture off the heat.
pour into cake tin and bake for 35-40 mins
allow to cool and dust with the icing sugar
Have on its own or with cream/ice cream..................
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