If you are a real chocolate lover you have to try this cake! It is a must!! But you have to be careful because it is highly addictive!
For the dough:
- 60g softened butter
- 3 eggs
- 120g sugar
- 60g flour
- 50g grounded walnuts
- 60g dark cocoa
- 1/2 baking powder
- 150 g sugar
- 3 whole eggs + 3 yolks
- 1 spoon cocoa
- 200 ml fat cream
- 100 g butter
- 250 g dark chocolate min 70% of cocoa + 50 g for the decoration
For the dough. Preheat your oven to 180ºC and prepare 22cm round tin.
Beat the yolks and the sugars together either in the food processor, or in a bowl with a whisk, until pale, add butter and whisk again. Add flour and baking powder, cocoa and whisk until combined. Add the walnuts and whisk it all again.
In a separate bowl whisk the egg whites with a pinch of salt until they form soft white foam peaks. Now take your cocoa mixture and gently combine it with your white foam. Pour the mixture into the cake tin and bake around 35 minutes. You can check to see that it's ready by sticking a cocktail stick into the centre of the cake. It should come out clean and not sticky, if it is still sticky just leave it in the oven for a couple of more minutes.
For the mousse. Take a metal mixing bowl and pour in 100g sugar, add 6 yolks, cocoa and the cream. Put the bowl on a pot with boiling water and start whisking everything until the mixture gets sticky or warm, be careful not to heat it too much because you will get chocolate scrambled eggs :) When the mixture is ready remove it from the pot and add 250g of chopped chocolate and mix until it melts completely. If the mixture cools down and you have problems with melting the chocolate put the bowl back on the pot with the boiling water in order to warm it up which will help the chocolate to melt. In a separate bowl whisk the egg whites with the remaining sugar until you get a soft white foam. Gently combine the foam with the chocolate mixture and pour the mousse directly on your chocolate dough. For the decoration you can melt the remaining 50g of chocolate and pour it on a plane surface (you can use a tin or a plate) wait until it congeals and using a knife scratch the chocolate forming small chocolate flakes. You can decorate your cake as you want but I like to put the flakes in the centre of the mousse. Next put your cake into the fridge for at least 4-5 hours but preferably for the whole night.
Dip the knife in hot water each time you cut a peace, this will prevent the mousse from sticking to the knife.