Chocolate Mousse Cake

200g dark chocolate

150g butter

5 eggs, separated

1/2 cup castor sugar

1/2 cup icing sugar

1 1/2 cup finely ground almonds (I used hazelnuts, and added with this 2 tsp freshly ground coffee)

 

Preheat oven to 160 degrees Celsius; line 23cm spring form tin with baking paper.

Melt chocolate and butter together, stir in egg yolks, sugar and almonds

Whisk egg whites till stiff, fold in to chocolate mixture and pour into prepared tin.

Bake 1hr till cake is firm in centre.

 

The next day I added the cherries and put a glaze on top, made with the cherry juice.

 

(Mechthild)