Double Chocolate Mousse Cake

Recipe by Helen Tzouganatos

Ingredients:

Base

100g gluten-free cocoa crunch

100g dark 70% cocoa chocolate, melted

50g unsalted butter, softened

Mousse

300g dark 70% cocoa chocolate, roughly chopped

300g milk chocolate, roughly chopped

900ml thickened cream

Garnish

Cocoa, to dust

Optional toppings - berries, chocolate shavings, nuts

Method:

Line a 23 cm round cake tin with baking paper and grease the sides with butter.

Add cocoa crunch, chocolate and butter to a food processor and blitz to a fine sticky crumb. Firmly press the crumb into the base of a lined cake tin.

Add dark and milk chocolate to a mixing bowl. Place bowl over a saucepan of simmering water to melt chocolate, stirring occasionally. Set chocolate aside for 5 minutes to cool slightly.

In a new bowl beat thickened cream until soft peaks form. Gently fold the cream into chocolate. Pour chocolate cream over the base. Smooth with spatula and refrigerate for 3 hours to set.

To serve, dust with cocoa and garnish with toppings.