Chocolate Mousse Cake

1.

Preheat oven to 180 C

2.

Grease a 22cm Springform pan and line the base with baking paper

3.

Melt the chocolate - I do it in the microwave on Medium power at minute intervals, stirring after each go til it's all melted

4.

Cream the butter, icing sugar and salt

5.

Add the egg yolks one at a time to the butter mixture

6.

Add the melted chocolate

7.

Whip the egg whites, gradually adding the sugar and beating til stiff.

8.

Carefully fold 1/3 of the egg whites into the chocolate mix

9.

Fold in the remaining egg whites and the sifted flour

10.

Pour batter into the baking tin and bake approx 30 - 40 mins

11.

Cool completely on a rack then put it back in the tin.

12.

MOUSSE:

13.

Stir the sugar and the gelatin in small saucepan with the milk and leave for 2 mins to soften the gelatin.

14.

Cook over medium heat, stirring constantly til it just begins to boil.

15.

Remove from heat immediately and stir in chocolate til melted.

16.

Stir in Vanilla

17.

Cool to room temperature.

18.

Beat the cream til stiff.

19.

Gradually fold in the cooled chocolate mixture til just blended.

20.

Spoon mousse ontop of cake in the tin and refigerate til set - a few hours.

21.

Run a knife around rim and remove cake from tin.

22.

COFFEE CREAM:

23.

Beat cream with icing sugar til almost stiff then add coffee.

24.

Pipe coffee cream over the mousse layer and then scatter chopped hazelnuts ontop