Chocolate & Cinnamon Mousse Cake

You must not worry if this moist mousse-like cake sinks. It is delicious eaten warm with ice cream.For the most intense chocolate flavour, use a plain chocolate with at least 70% chocolate solids. 

• 300g plain chocolate
• 150g unsalted butter
• 6 eggs, separated
• 50g caster sugar
• 2 teaspoons ground cinnamon

1. In a bowl over a pan of water, melt the chocolate and butter together
2. Beat the egg yolks and 25g sugar for about one minute, and then beat in the cinnamon.
3. With the chocolate and butter mixture still over the pan of water, stir in the egg yolk mixture and mix together thoroughly. Then remove the bowl from the heat.
4. In a clean, grease-free bowl, whisk the egg whites until they are very stiff. Beat the remaining sugar into the egg whites.
5. Gradually fold the egg whites into the chocolate mixture
6. Spoon the mixture into a greased and lined 20 cm (8 inch) round cake tin.
7. Bake at 180 C for 30-40 minutes until the cake is dark golden in colour, well risen and springy to the touch.
8. Having removed the cake tin from the oven, place a sheet of foil over the top and allow to cool. This ensure that the steam from the cake produces a soft crust. Dont worry when the cake sinks, this is normal. Leave it in the tin to cool for 10 minutes before transferring it onto a wire rack to cool completely, unless you decide to eat it warm, which is also delicious.

Makes 12-16 slices

Source: Cakes and Biscuits