CHOCOLATE MOUSSE CAKE

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Servings: 10-12

Ingredients

BASE:
24 chocolate wafer biscuits, finely crushed
1/4 cup butter, melted

MOUSSE LAYER:
225g caster sugar
5 eggs separated
7 egg yolks
1½ tbsp NOMU COCOA
300ml whipping cream
150g unsalted butter, diced
375g  NOMU DECADENT HOT CHOCOLATE

Directions

Preheat oven to 160°C. Grease the bottom and sides of a 22cm springform tin. In a food processor, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely.

To make the chocolate mousse place 75g caster sugar, 12 egg yolks, NOMU COCOA and cream in a bowl placed over a pan of simmering water. Stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon.

Remove from the heat and beat in the butter and NOMU DECADENT HOT CHOCOLATE until the chocolate has melted and is well incorporated into the mixture.

Whisk the egg whites with the remaining caster sugar until the soft peak stage, then fold this mixture into the chocolate mixture. Pour the mixture on top of the base layer in the tin, then cover and refrigerate overnight.

To unmould the cake carefully slide a warm palette knife around the sides of the tin before removing the tin.

Decorate with chocolate shavings and serve (optional).

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