Ingredients:275g plain chocolate, chopped
125g unsalted butter, cut into pieces
8 eggs, seperated
1/4 tsp cream of tartar (baking aisle in supermarkets)
For the chocolate ganache:250ml double cream
225g plain chocolate, chopped
30g unsalted butter, softened.
Preheat the oven to 180c
Lightly butter two 20-25 tins
In a saucepan, melt the chocolate and butter over a low heat until smooth, stirring frequently.
Remove the pan from the heat and whisk in egg yolks (or use a fork, I did!) until completely blended.
Set aside, stirring occasionally.
In a bowl, using an electric mixer (or so the recipe set but again I used a fork!) beat the egg whites slowly until frothy.
Add the cream of tartar, increase the speed and continue beating until they form soft peaks that just flop over a little at the top.
Stir in a large spoonful of whites into the chocolate mixture to lighten it, then fold in the remaining whites until they are combined (a few white streaks don't matter).
Divide about two thirds of the mousse (mixture) between the two tins, smoothing the tops evenly, and tap gently to release any air bubbles.
Chill the remaining mousse.
Bake for 30-35 minutes until puffed; the cakes will fall slightly (or a lot if you drop them, sorry couldn't resist that!).
Cool on a wire rack or something for 10 minutes or so.
Then remove the tin (run a knife around the edges) . Leave to cool for a few more minutes. Put the cakes on the rack.
To assemble the cake, place one layer, flat side down on a flat surface (not your kitchen worktop unless you don't mind getting chocolate on it - try a plate or something.). Spread the remaining mousse over the surface, smoothing the top. Top with second cake layer, flat side up. Press down gently so the mousse is evenly distributed.
Chill for 2-4 hours or overnight.
To make the ganache, bring the cream to the boil in a heavy saucepan over a medium-high heat. Remove the pan from the heat and add the chocolate all at once, stirring until smooth (if you need to, put it back on the heat but at a low heat this time).
Beat in the softened butter. Set aside for about 5 minutes to thicken slightly (ganache should coat the back of a spoon in a thick smooth layer).
Pour the warm ganache over the cake all at once, tilting gently to help spread it evenly on all surfaces. Smooth the sides with a knife. Decorate the top with choclate curls, chocolate buttons (you can use white ones if you want), mini Flake bars or whatever you want to use.
Then leave to set.
Then eat!
