Dark Chocolate Mousse Cake

This dessert is a chocoholic's dream of rich, intense and delicious flavours. Make it ahead to serve as the star of your next dinner party.
Featured in Chocolate cake recipes, Easter

INGREDIENTS
60g Plaistowe Premium Dark Chocolate, finely chopped
50g unsalted butter, chopped
100g (1/2 cup) caster sugar
60ml (1/4 cup) hot water
50g (1/3 cup) plain flour
40g (1/4 cup) self-raising flour
1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa
1 egg
CHOCOLATE MOUSSE
400g Plaistowe Premium Dark Chocolate, finely chopped
100g dark chocolate (70% cocoa), finely chopped
750ml (3 cups) thickened cream
CHOCOLATE GLAZE
200g Plaistowe Premium Dark Chocolate, finely chopped
185ml (3/4 cup) thickened cream
2 tablespoons liquid glucose

METHOD

• Step 1
  Preheat oven to 160C/140C fan forced. Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter.
• Step 2
  Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until a skewer comes out clean.
• Step 3
  Cool cake completely in pan. For mousse, place chocolates in a heatproof bowl over a saucepan of simmering water (don't let the water touch the bowl). Stir for 3-4 minutes or until melted and smooth.
• Step 4
  Remove from heat and set aside to cool slightly. Use electric beaters to beat cream in a bowl until soft peaks form. Fold a third of the cream into the chocolate mixture. Repeat twice until well combined.
• Step 5
  Spoon mousse into the pan. Tap on the bench a few times to remove any air pockets. Use a spatula to smooth the surface. Place in the fridge for 6 hours or overnight to chill and set.
• Step 6
  For the glaze, combine chocolate, cream and glucose in a small saucepan. Stir over low heat until melted and smooth. Cool slightly. Pour over mousse. Place in the fridge for 1 hour to set. Serve cut into wedges.