Mocha Mousse Cake

Instructions

• 1

  Grease a 22cm round springform pan. Line the base and side with parchment baking paper.

• 2

  Place 50g chocolate, 100g butter and honey in a heatproof bowl over a saucepan of simmering water (ensuring the base of the bowl doesn’t touch the water). Stir with a metal spoon until melted and smooth. Remove from the heat.

• 3

  Place the biscuits in a food processor and process until finely crushed. Add the biscuit crumbs to the chocolate mixture and stir to combine.

• 4

  Spread the crumb mixture over the base of the prepared pan. Refrigerate for 30 minutes.

• 5

  Meanwhile, place the remaining 300g dark chocolate and 25g butter in a large heatproof bowl over a saucepan of simmering water (ensuring the base of the bowl doesn’t touch the water). Stir with a metal spoon until melted and smooth. Remove from the heat. Set aside for 5 minutes to cool slightly. Stir in the egg yolks until combined.

• 6

  Assemble the mixer with the whisk attachment. Add the egg whites to the glass mixing bowl. Slowly turn the mixer to the Aerate/Whip setting and beat the egg whites until firm peaks form.

• 7

  Assemble the mixer with the whisk and the stainless steel mixing bowl. Place the cream and coffee in the mixing bowl and attach the splash guard. Slowly turn the mixer to the Cream/Beating setting and beat for 2 minutes, or until very soft peaks form.

• 8

  Add half the cream mixture to the chocolate mixture and stir until combined. Gently fold in half the egg whites and mix until combined. Repeat with the remaining cream mixture and egg whites.

• 9

  Spoon the mixture over the biscuit base and level the surface. Refrigerate for 8 hours, or overnight until set.

• 10

  To serve, dust the cake with cocoa powder and top with chocolate curls.

  Tip: Digestive biscuits are semi-sweet Scottish cookies. Look for them in the international section of large supermarkets with other items from the UK.