FOR THE SPONGE
- 100g golden castor sugar
- 3 medium eggs, separated
- 50g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 2 tbsp espresso or strong coffee, cooled
- 75g self-raising flour
- 4 tbsp cocoa powder
- FOR THE MOUSSE
- 4 sheets leaf gelatine
- 100g good-quality milk chocolate
- 2 tbsp milk
- 2 tbsp espresso or strong coffee
- 1 tsp vanilla extract
- 2 medium eggs, separated
FOR THE PRALINE (OPTIONAL)
- 75g golden castor sugar
- 25g toasted chopped hazelnuts
- Preheat oven to 180°C. Grease and line an 18cm round cake tin with baking paper.
- For the sponge, use an electric whisk to beat the sugar and egg yolks until thick and creamy (about 8 minutes). Whisk in melted butter, vanilla and espresso until just combined. In a separate bowl, with clean beaters, whisk the egg whites to stiff peaks.
- Fold the egg whites into the coffee mixture, using the first spoonful to loosen the mixture. Sift over the flour and cocoa, and fold in. Pour into the prepared tin, level and bake for 22 to 25 minutes until risen. Remove from the oven and cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Clean, then grease and line tin again as in step 1. Once the cake has cooled, cut in half horizontally and return the bottom half to the lined tin.
- To make the mousse, soak the gelatine in a bowl of cold water for 5 minutes until softened. Meanwhile, melt chocolate in a large bowl over a pot of barely simmering water, then set aside to cool slightly. After a few minutes, whisk in milk, espresso and vanilla. Remove gelatine from water (squeezing out any excess) and stir through warm mixture until melted, returning it to sit over simmering water to melt, if necessary. Add egg yolks to the chocolate mix; stir to combine.
- In a large clean bowl, whisk egg whites to soft peaks, then gently fold in chocolate mixture and pour over the cake base. Set in the fridge for 5 minutes to firm up.
- Top with remaining layer of cake and return to the fridge for at least 5 hours to set.
- If you are making the praline, line a baking tray with baking paper. Heat sugar in a deep pot, shaking carefully to dissolve evenly, then bubble until dark golden brown. Stir in the nuts, pour on to baking tray and spread out with 2 oiled forks (to prevent sticking). Leave to cool, then transfer to a chopping board and roughly chop.
- To serve, remove the cake from tin and peel off the lining paper. Transfer to a serving plate and sprinkle over praline, if you like.
- EACH SERVING (without praline): ABOUT 710kJ, 5g protein, 9g fat (5g saturated), 18g carbohydrate (13g total sugars), 1g fibre.
- GH TIP: Try the delicious toasted hazelnut praline sprinkeled over ice cream.