Ingredients
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Base
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50 g crushed Hazelnuts
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1 × 200 g packet Dark Chocolate
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Digestive Biscuits
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45 ml Butter
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15 ml golden Syrup
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Filling
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4 jumbo Egg
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275 g good-quality Dark Chocolate
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75 ml Cream
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40 g Caster Sugar
Directions
A delicious chocolate mousse cake, which can be served at teatime or as a dessert. The better the quality of the chocolate, the better the taste.
Steps
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1
Done
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Lightly grease and line the base of a 25 cm springform cake pan. |
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2
Done
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To make the BaseToast the crushed hazelnuts in a frying pan over medium heat, turning the nuts frequently and being careful not to burn them. |
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3
Done
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Crush the biscuits in a food processor. Melt the butter and golden syrup together in a small saucepan over a low heat, then stir in the biscuits and nuts. Press the biscuit mixture over the base of the cake pan and refrigerate until needed. |
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4
Done
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To make the FillingSeparate the eggs. Melt the chocolate and cream together in a glass bowl over a pot of barely simmering water. Stir briefly to combine, and leave to cool slightly. Then mix in the egg yolks. |
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5
Done
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In a separate bowl, whisk the egg whites until thick, then add the sugar and beat until stiff and glossy. |
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6
Done
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Using a metal spoon, fold the egg white mixture into the chocolate mixture. Spoon this mixture on top of the biscuit base and refrigerate overnight. |
