-
Grease
and flour a 23 cm/9 in cake tin (pan),
base-lined with greased greaseproof (waxed) paper.
Sift together the flour, cocoa, baking powder and
salt.
-
Melt 50 g/2 oz of the butter and leave
to cool so the sediment settles. Whisk together four
of the eggs and the sugar until thick and pale and
the mixture leaves a trail when lifted out of the
mixture.
-
Whisk in the vanilla essence and continue
whisking until cool. Sprinkle a third of the flour
mixture over the surface and fold in with a metal
spoon. Repeat with half the remaining flour.
-
Sprinkle the remaining flour over and trickle the
clarified butter over. Lightly fold both into the
mixture.
Turn
into the prepared tin.
-
Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 40 minutes
until the cake is well risen, springs back when
lightly pressed and is shrinking away from the sides
of the tin. Turn out on to a wire rack, remove the
paper and leave to cool.
-
Melt 150 g/5 oz/1 1/4 cups of the chocolate in a bowl
over a pan of hot water or in the microwave.
Separate the remaining eggs. Beat the yolks into the
chocolate, then beat in the remaining butter and the
brandy.
-
Whisk the egg whites until stiff and fold
into the chocolate mixture. Split the cold cake into
three layers. Place the base layer on a serving
plate and spread with two thirds of the chocolate
mousse.
-
Top with a second layer and spread with the
Chantilly Cream. Top with the final layer. Spread
the remaining mousse over the sides and top of the
cake.
-
Scrape the remaining chocolate with a potato
peeler to make chocolate curls. Scatter all over the
gateau and chill until ready to serve.
Desserts
Recipes - Gateau a la Mousse au Chocolate Recipe