Chocolate mousse gateaux
225g caster sugar
170g self-raising flour
55g cocoa powder
900ml cream, lightly whipped
3 egg yolks
450g dark chocolate
Preheat the oven to 160C. Grease and line the sides and base of a 10” round cake tin with parchment paper.
To make the chocolate sponge, beat the eggs and sugar together until the mixture it doubles in size. Sieve the flour and cocoa powder together. Fold the flour-cocoa mix into the egg mixture, being careful not to over-mix.
Pour mix into the prepared tin and bake for 25 minutes or until firm to touch. Leave to cool in the tin.
To make the chocolate mousse place the eggs and egg yolks into a mixing bowl and mix until light in colour.
Melt the chocolate and pour into the eggs followed by a little cream, mix well, then fold in the rest of the whipped cream. Cut the chocolate sponge into three. To layer up the cake place a layer of chocolate sponge on the bottom, top with chocolate mousse, place a layer of sponge, another layer of mousse and then finished with the final sponge layer.
You can serve the cake like that or cover in a rich chocolate ganache.
Call to The Prince Bar & Kitchen, Athlone for some delicious homebaked treats. Tel (090 ) 6476666.