Milk chocolate mousse cake
Serves 10
4 eggs, at room temperature
125g caster sugar
2/3 cup (100g) plain flour
30g Dutch cocoa (see below)
25g butter, melted
1/4 cup (55g) caster sugar, extra
2 tsp brandy
Chocolate shavings and cocoa, to serve
Mousse
400g milk chocolate, coarsely chopped
200g dark chocolate, coarsely chopped
41/4 cups (2.25 litres) thickened cream
1 x 5g gelatine leaf
Preheat oven to 180ºC. Grease and line a 24cm round springform tin.
Using an electric mixer, beat eggs on high speed for 5 minutes or
until light and fluffy. In a saucepan, bring sugar and 2 tbs water
to the boil. Pour hot syrup into egg mixture and beat on low-medium
speed for 6 minutes or until mixture cools and forms thin ribbons
when beaters are lifted.
Sift combined flour and cocoa over egg mixture. Gently fold in,
then fold in butter. Pour into prepared tin. Bake for 20-25 minutes
or until a skewer inserted into the centre comes out clean. Stand
in tin for 5 minutes then turn on to a wire rack to cool.
Place extra sugar and 11/2 tbs water in a small saucepan and boil
over medium heat until sugar dissolves. Remove from heat. Allow to
cool then stir in brandy.
For mousse, place all chocolate in a heatproof bowl over a saucepan
of barely simmering water. Stir until melted then cool to room
temperature. Meanwhile, bring 1/4 cup cream to a simmer in a
saucepan over medium heat. Remove from heat. Soak gelatine in cold
water for 3-4 minutes or until soft. Squeeze out excess water then
add to hot cream and stir until dissolved. Cool to room
temperature. Using an electric mixer, whisk remaining cream to soft
peaks. Working quickly, add chocolate and gelatine mixture to cream
and whisk for 1-2 seconds or until chocolate is 1/2 incorporated.
Using a spatula, gently finish folding in. (If chocolate is added
too slowly or over-whisked mousse will be grainy.)
To assemble cake, line base of a 24cm springform tin. Using a
serrated knife, level top of sponge then place sponge in tin. Brush
with brandy syrup then spoon over mousse. Refrigerate overnight or
until set. Top with chocolate shavings and cocoa.
Taken from: Notebook magazine (April 2006)
Yummm!!! 
