Chocolate Custard Mousse Cake (Dan Lepard)

Serves 8-10

First, make a 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.

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