Bon Vivant Cake
About this Recipe
By: Sheridan Rogers
Hazelnut chocolate meringue on the bottom, creamy chocolate mousse on the top: this luscious rich chocolate cake is sure to be a winner with anyone who likes chocolate.
- Chocolate Hazelnut Base –
- egg whites 4, at room temperature
- cream of tartar a pinch
- caster sugar 100g
- ground hazelnuts 150g
- dark cocoa 2 tablespoons, sifted
- Chocolate Mousse –
- dark chocolate 250g (70% cocoa), broken into pieces
- egg yolks 4, at room temperature
- caster sugar 60g
- thickened cream (with gelatine) 300ml
Preheat oven to 180 degC (160deg fan-forced). Line a 20cm springform pan with baking paper and line the sides. In a large dry bowl, whisk the egg whites with the cream of tartar until stiff, then gradually whisk in the sugar, a tablespoon at a time. Using a large perforated spoon, stir through the ground hazelnuts and sifted cocoa powder. Spoon into the prepared tin and smooth the top. Bake for 15 minutes or until a skewer inserted in the middle comes out clean. Remove from oven and set aside until cold. For the mousse: melt the chocolate pieces in a heatproof bowl over gently simmering water. Remove and allow to cool a little. In a mixing bowl, beat the egg yolks with the sugar until pale and thick. Heat 60ml of the cream to boiling point then beat it into the egg yolks, whisking continuously. Fold in the melted chocolate and leave to cool for about ten minutes. Whisk remaining cream until peaks form. Fold cream through the chocolate mixture. Spoon mousse mixture over the top of the hazelnut meringue. Smooth the top, cover with foil or plastic wrap and refrigerate for several hours or overnight. To serve, dust top with sifted dark cocoa.