NoMU - eat. drink. live. - Rubs, Dippers, Grinders, Vanilla, Cocoa, Hot Chocolate — recipes

23cm chocolate sponge cake, store bought or refer to NoMU Recipe Mailer #25
225g caster sugar
5 eggs separated
7 egg yolks
1½ tbsp NoMU Cocoa
300ml whipping cream
150g unsalted butter, diced
375g NoMU Hot Chocolate Chunks

Chocolate Mousse Cake

Carefully slice a 1cm layer from the bottom of the sponge cake. Line the base of a 23cm springform tin with baking paper and place the sponge cake layer on top.
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 Hot Chocolate until melted and incorporated into the mixture.
Whisk the egg whites with the remaining caster sugar until soft peak stage, then fold this into the chocolate mixture. Pour the mixture on top of the sponge cake 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.

Wine suggestions

A tricky one and a game of balance, something not too sweet else the Chocolate is bitter, not sweet enough and the wine is flaccid. I think the Boplaas Cape Tawny will be able to walk the tightrope here, where both parties will bring the best out in each other.