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Meat
Easy
0 Servings
Allergens 
No Allergens specified
0 Minutes
Diets
No Diets specified
250 grams dark chocolate*
1/2 cup vegetable oil
2 teaspoons vanilla
8 eggs, separated
Generous pinch kosher salt**
1 cup sugar, divided
* Shneider’s parve chocolate at Meatland is simply superb quality
** If you can’t use my beloved Maldon then use Diamond Kosher Salt which I’m told is kosher for Pesach
1: Melt the chocolate, vanilla and oil together over low heat, add a generous pinch of salt, then allow to cool slightly.
2: Beat the egg yolks in a mixer for 3 to 5 minutes till light and creamy, gradually beat in 1/2 cup of sugar, then add melted chocolate mixture and stir well to combine.
3: Beat egg whites for 3 minutes till soft peaks begin to form then increase speed, add remaining 1/2 cup sugar, and beat till stiff.
4: Fold the chocolate mixture into the beaten egg whites till there is no more white showing.
5: Spoon 3/4 of mixture into a 24 cm greased, lined baking tin – see notes – and bake at 170 C for approximately 30 minutes till top is crusted over and feels slightly firm. Refrigerate remaining mousse.
6: Remove cake from oven and allow to cool completely, then stir the refrigerated mousse to soften slightly, and spread over a thick layer of mousse. The cake dips when it cools so it’s easy to find the space to add the mousse. Remove from tin and serve immediately or wrap tin very tightly in foil and freeze till ready to serve.
Directions
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