Dark Chocolate Mousse Cake

This rich, dense chocolate cake is incredibly easy to make but will always impress. It can be served with whipped cream, crème fraiche, Green & Black’s Organic Vanilla ice cream or simply on its own sliced into small fingers with coffee. It can also be made with Green & Black’s Dark, Milk, White and Maya chocolates either on their own or in a combination. If it is made the day before and then chilled over night it becomes even more dense, fudgey and wicked. The lack of flour in the recipe also makes it suitable for coeliacs.

• 3 x 100g Bars Green & Black’s Dark 70% Chocolate
• 275g Caster Sugar
• 165g Unsalted Butter
• Pinch of Sea Salt
• 5 Large Free Range Eggs
• Icing Sugar
• 1 Tablespoon Ground Almonds plus extra for dusting the tin

Instructions

1) Preheat the oven to 180ºC/350ºF/Gas Mark 4. 2) Butter and dust a cake tin with a removable base. 3) Put the first 4 ingredients in a bowl over barely simmering water and allow to melt. 4) Whisk the eggs with the ground almonds and then fold into the chocolate mixture with a spatula off the heat. 5) Pour into the cake tin and bake for between 35 and 40 minutes. 6) Allow to cool, and dust with icing sugar.

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