Chocolate and rum mousse cake
A delicious moist chocolate cake laced with dark rum.
10 to 12servings
10 to 12servings
  1. Pre-heat the oven at 180 degrees celsius (350 Fahrenheit, Gas Mark 4). Melt the chocolate with the butter in bain-marie. When it is all melted add the rum and mix well.
  2. Separate the egg yolks from the whites and whisk the yolks with half the sugar (100g), the flour and the pinch of salt.
  3. When the mixture turns a pale yellow, add the melted chocolate and the dark rum.
  4. Beat the egg whites and mix in the rest of the sugar.
  5. Fold the egg white and sugar mixture into the chocolate mixture.
  6. Line a 25cm (10 in) round tin with parchment paper and fill it with the mixture. Bake in the pre-heated oven for 25 minutes.
  7. Remove from the oven and let it cool completely before attempting to remove the parchment paper. As it cools, the sides of the cake will start to shrink. Worry not, this will add a bit of drama to the cake making its edges a bit rugged (remember we are really talking about a baked mousse here).