Chocolate Mousse Cake

Choc Mousse cake

Don’t be misled by the awful photo of this Chocolate Mousse Cake, because the taste is truly indulgent. This cake is rich and chocolatey and super-easy to make.

The plate in the photo belonged to He Who Eats All Our Leftover’s parents, and would have been at the height of fashion in the 1970’s, when everything in Australia was either bright orange, lime green or mission brown. I once asked Mum why she chose those three colours for the kitchen when she and Dad built a house in the 1970’s and she said it was all they could get at the time!

300gm dark chocolate (milk chocolate is good too, just not as rich).

2 Tblspns golden syrup

125gm butter

4 eggs

1 Tblspn caster sugar

1 Tblspn plain flour

Melt the chocolate, butter and golden syrup.

Beat the eggs and caster sugar until they are light and creamy. Stir the flour into the eggs, then stir in the melted chocolate mixture.

Pour the mixture into a greased and lined tin. Bake in a hot oven, around 220 degrees Celsius for about ten to 12 minutes, when a light crust has formed on the sides. The centre of the cake should still be runny.

Choc Mousse cake 3

Cool, then carefully tip the cake onto a plate and refrigerate. Serve with cream.