Chocolate Cake with Sesame Seed Brittle
For the chocolate cake:
- 5 eggs
- 150g caster sugar
- 130g plain flour
- 20g cocoa powder
For the chocolate mousse:
- 50ml milk
- 200g dark chocolate, broken into pieces
- 250g egg white (approximately 7 egg whites)
- 25g caster sugar
- 500ml whipping cream
For the ganache:
- 200ml double cream
- 400g dark chocolate, broken into pieces
For the topping:
- 100ml water
- 130g white sugar
- 50g sesame seeds
To make the chocolate cake: Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Whisk the eggs and the sugar together in a bowl. Place the bowl over a pan of hot water and continue to beat until thick. Sieve the flour together with the cocoa powder and carefully fold this into the batter. Pour the batter into the cake tin and bake for 20 to 25 minutes.
Remove the cake from the oven and allow to cool before removing from the tin.
To make the chocolate mousse: Bring the milk to the boil in a saucepan and remove from the heat, then add the chocolate and stir until melted.
In a scrupulously clean bowl whisk the egg whites until stiff peaks are formed. Add the sugar one tablespoon at a time and continue to whisk until the mixture is stiff and
shiny. It should hold its form when the bowl is tipped.
Carefully fold in the chocolate mixture. Whip the cream to form soft peaks, fold in to the chocolate mixture and leave in the refrigerator to set.
Cut the cake horizontally and pipe the mousse onto the bottom half. Put the top of the cake back in place and press down gently. Place the cake on a rack.
To make the ganache: Bring the cream to boiling point, remove from the heat, add the chocolate, and stir well until the chocolate has melted. Allow to cool a little before pouring the ganache onto the cake evenly. Gently tap the rack so that the chocolate runs off smoothly.
To make the topping: Dissolve the sugar in the water and boil for 3 minutes, then add the sesame seeds. Cover a baking sheet with baking parchment then carefully pour the sesame seed mixture over and bake in the oven at 180°C/160°C fan/Gas Mark 4 until brittle and pale to light brown. Allow to cool, chop finely and sprinkle over the cake.