It's actually made in two parts as there is a cake base, and then a thick rich mousse layer on top. I served ours with strawberries and double cream. I also didn't trim the top of the cake as it suggests in the recipe below - was short of time and instead flipped the cake base over so I was pouring the mousse onto the flat base of the cake. It worked out well.
1 cup almond meal (ground almonds)
1 2/3 cup icing (confectioner's) sugar, sifted
1/2 cup plain (all-purpose) flour, sifted
1/4 cup cocoa, sifted
1/2 tsp baking powder, sifted
5 egg whites
200g butter, melted
chocolate mousse filling
400g dark chocolate, chopped
100g 70 per cent dark chocolate, chopped
1 vanilla bean, split and seeds scraped
2 cups (500ml) single (pouring) cream, whipped
Preheat oven to 160 degrees.
Place the almond meal, icing sugar, flour, cocoa and baking powder in a bowl and stir to combine.
Add the egg whites and butter and stir to combine.
Pour the mixture into a lightly greased 22cm round springform cake tin lined with non-stick baking paper.
Bake for 30-35 minutes or until cake is springy to touch and comes away from the sides of the tin.
Turn out onto a wire rack to cool.
Once cooled, use a serrated knife to trim the top off the cake.
Line the tin with plastic wrap.
Place the cake in the base of the tin.
Set aside.
To make the chocolate mousse filling, place the chocolate and vanilla seeds in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth.
Set aside to cool slightly.
Fold the chocolate mixture through the cream until well combined.
Spoon the mousse over the cake base.
Refrigerate for 2 hours or until set.
Carefully remove the tin and plastic wrap to serve.
Serves 6-8.
Recipe by Donna Hay - http://www.donnahay.com.au/recipes/sweets/cakes/chocolate-mousse-cake
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