Ensure you bowl and beaters are perfectly clean and dry before beating egg whites to ensure perfect stiff peaks for this decadent, layered chocolate delight.

The Cake

5	Eggs, separated
¼ cup	Sugar, plus 3 Tbsp extra
⅓ cup	Cocoa powder, sifted

Chocolate Mousse

450 ml	Cream
250 g	Dark chocolate, (70%), melted and cooled

Glaze

50 ml	Cream
50 g	Dark chocolate, (70%), broken in pieces
15 g	Butter

Directions

1. Heat the oven to 220C. Line a large oven tray with baking paper. Draw 2 x 20cm circles on to the baking paper.
2. Beat the egg whites with ¼ cup sugar until stiff peaks form.
3. In a separate bowl beat the egg yolks with 3 Tbsp of the sugar until light and ribbony. Fold in the cocoa.
4. Fold the egg yolk mixture in to the egg whites. Spoon mixture just inside the outline of the 2 circles, smoothing the top and sides with a spatula.
5. Bake for 10 minutes or until firm and cooked through. Remove from oven and leave to cool completely.
6. For the chocolate mousse, whip the cream and fold through the cooled, melted chocolate.
7. For the glaze, heat the cream, remove from the heat and stir through chocolate and butter until melted. Glaze should be fairly thick.
8. To assemble, place one sponge on top of the other on a serving plate. Spoon the chocolate mousse on to the sponge, smoothing the top and side with a spatula. Refrigerate until the mousse has firmed before glazing. Store in the fridge, removing for 20 minutes before serving.

A messy bench after cooking?

Use CHUX Superwipes to clean it like it never happened.