Mocha Mousse Cake

Instructions

• 1

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

• 2

  Place 50g chocolate, 100g butter and honey in a heatproof bowl over a saucepan of simmering water (ensure 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 tin. 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 (make sure the base of the bowl doesn’t touch the water). Stir with a metal spoon until melted and smooth. Take off the heat. Set aside for 5 minutes to cool a bit. Stir in the egg yolks until combined.

• 6

  Assemble the mixer with the whisk attachment. Add the egg whites to the large mixing bowl. Slowly turn mixer to AERATE/WHIP setting and beat the egg whites until stiff peaks form.

• 7

  Assemble the mixer with the scraper beater and the small mixer bowl. Place the cream and coffee in the small mixer bowl and attach the pouring cover. Slowly turn the mixer to CREAMING/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 through half of 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 shavings.

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