Per Serving:
- Calories: 510
- Fibre: 1 g
- Total carbs: 58 g
- Sugars: 54 g
- Total fat: 26 g
- Saturated fat: 14 g
- Protein: 10 g
This impressive chocolate dessert is easier than you think, and guaranteed to go down a treat.
(4oz) unsalted butter, chopped, plus extra to grease
(7oz) dark chocolate, chopped, plus extra to grate
2 x 175g packs sponge fingers
large eggs, at room temperature and separated
(3oz) caster sugar
Gently melt butter and chocolate in a medium bowl set over a pan of simmering water. Remove from heat and cool for 10min.
Meanwhile, clip in the base of a 20.5cm (8in) springform cake tin upside down, so there’s no lip. Grease sides and line with baking parchment. Put some water in a shallow dish. Working one at a time, dip biscuits into the water to soften, then arrange in a ring around the edge of the tin. Use more softened biscuits to cover the base (you may need to break them to fit). Set aside.
In a large bowl, whisk egg yolks and sugar with a handheld electric whisk until double in volume and thick (about 10min). Carefully fold in the cooled chocolate mixture.
In a large bowl, with clean beaters, whisk the egg whites until they hold stiff peaks. Carefully fold egg whites into chocolate mixture. Spoon half the mousse into the cake tin and level. Softening biscuits as before, make a biscuit layer on top of the mousse. Top with remaining mousse, level and chill to set for 6hr, or overnight.
Once set, carefully unclip and remove from the tin. Decorate the top with grated chocolate.
GH Tip
As the eggs are not cooked, look for the Red Lion stamp.