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Recipe by Jane Hornby

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1. Heat oven to 200C/fan 180C/gas 6. Butter a 22 x 31cm or similar Swiss roll tin, then line with buttered baking paper. Tip in 1 tbsp cocoa, turn the tin until it's evenly coated, then tap out any excess.
2. For the sponge, beat the eggs and sugar with electric beaters for 7 mins, or until thick enough to hold a trail. Fold in flour and cocoa, then swirl in butter and fold through. Tip into the tin, bake for 10 mins until just firm, then cool under a clean tea towel.
3. For the mousse, beat the egg yolks with the sugar until thick and pale. Melt the chocolate and loosely whip the cream until it just holds its shape. Quickly beat half the cream and all of the chocolate into the egg mix, then gently fold in the rest of the cream. Whisk the egg whites until softly peaked, then fold in.
4. Grease a 1.4 litre/2½ pint basin with a little oil. Line with cling film, letting it overhang. To build the pudding, cut a circle of sponge to fit the bottom of the basin and put it in. Cut seven sloping rectangles about 10cm long from the sponge and fit them tightly together around the bowl. Sprinkle with most of the coffee and Tia Maria mix. Fill the bowl halfway with the mousse then, using what's left of the sponge, top the mousse with a snug-fitting circle of cake. Sprinkle with remaining coffee mix. Spoon in the rest of the mousse, then cover with the overhanging cling film. Chill for at least 4 hrs until firm (ideally overnight), then turn onto a plate.
5. For the topping, heat all the ingredients gently in a bowl over a pan of simmering water until the chocolate melts. Leave to cool, stirring occasionally, until thick and glossy. Spread all over the turned-out pudding, then top with the chocolate-coated cocoa beans and chocolate curls.

Per serving

766 kcalories, protein 11g, carbohydrate 52g, fat 60 g, saturated fat 31g, fibre 3g, salt 0.64 g

Latest comments and suggestions

• Mary

  19 December 2007

  Mary rated and commented on this recipe

  

  This turned out fantastic, not for the faint hearted though as it took quite a while, especially step 2. Why not group all the ingredients in one list saves adding it all together and maybe getting quantities wrong!

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• countessduckula

  02 January 2008

  countessduckula rated and commented on this recipe

  

  tasty, but.............. some ingredients - tia maria & coffee - were listed as for topping when in fact they are used earlier to sprinkle over sponge, some may put these into topping where they should not be? I would change the instructions/directions or reordered them. It would have been better if the cream was beaten and the eggs whites beaten, before melting the chocolate. If doing as listed, the chocolate begins to set, making any folding in near impossible, with some unofficial beating required! Would also recommend that you cut the circles of sponge for base & half way up before you cut pieces to line the sides, lest you have none left! i would make this again, for a special treat, but with reordered directions. (Yes I know reading the recipe first is sensible, but I do like things made easy!)

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• Culverhouse

  02 January 2008

  Culverhouse commented on this recipe

  a brilliantly impressive desert loved by everyone, and turned out as it looks in the picture. have to cut the sponge carefully to ensure that you have enough.

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• Becky

  17 January 2008

  Becky commented on this recipe

  This was a real winner - it looked fantastic, and you can't go wrong with 3 bars of dark chocolate and pots of cream! However - I too was confused about when and where to add the espresso and tia maria. I ended up putting it in the sponge mix (I' obviously had a glass of wine too many). I went wrong with the mousse and couldn't get my egg whites to fluff up, but just left it out - and although not mousse like in the centre it was still delicious. So my conclusion is that if you use most of the ingredients and get it a bit wrong it's still going to taste and look delicious.

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• HayleyGrice

  22 April 2008

  HayleyGrice rated and commented on this recipe

  

  You REALLY REALLY need to read this recipe from start to finish at least a day before you plan to eat this cake!! I didn't and missed the bit about chilling for four hours before covering with chocolate. I'd planned to chill AFTER coating with chocolate, and therefore ended up icing during my dinner party. Despite the number of steps it turned out fairly well. My sponge was a bit thick so created a slightly chewy texture, but fortunately the topping part made a lot, so I was able to thickly layer this to counteract the sponge. Would also recommend getting the right sized bowl or one a bit smaller as I used a larger size and had to work hard to get the ingredients to fill the space. Would like to try again.

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• Cookin'mama

  20 October 2009

  Cookin'mama commented on this recipe

  Hi, I would like to make this but don't like coffee or drink alcohol, any suggestions of what else could be used to replace these? Thanks.

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• esme1576

  Today

  esme1576 commented on this recipe

  I would imagine that you could replace the Tia maria etc with a good quality fruit cordial such as raspberry or cherry and this will moisten the sponge. But if fruit and choclate is not your preference then you could just use a little vanilla esscence in the topping and leave itout from the sponge.... Try it and See!

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Ingredients

FOR THE SPONGE

• 4 eggs
• 100g caster sugar
• 100g self-raising flour
• 50g cocoa , plus extra for dusting the tin, sifted
• 85g butter , melted, plus extra for greasing
• 50ml espresso or strong coffee
• 2 tbsp Tia Maria , mix in with the coffee

FOR THE MOUSSE

• 3 eggs , separated
• 50g caster sugar
• 175g dark chocolate (70% cocoa solids)
• 200ml double cream

FOR THE TOPPING

• 142ml double cream
• 100g dark chocolate (70% cocoa solids)
• 50g butter
• 1 tbsp golden syrup
• 1 tbsp Tia Maria
• 1 tbsp espresso

TO SERVE

• chocolate-covered cocoa beans
• dark and white chocolate curls

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 mins

Cook 10 mins

Plus chilling

Ingredients

FOR THE SPONGE

• 4 eggs
• 100g caster sugar
• 100g self-raising flour
• 50g cocoa , plus extra for dusting the tin, sifted
• 85g butter , melted, plus extra for greasing
• 50ml espresso or strong coffee
• 2 tbsp Tia Maria , mix in with the coffee

FOR THE MOUSSE

• 3 eggs , separated
• 50g caster sugar
• 175g dark chocolate (70% cocoa solids)
• 200ml double cream

FOR THE TOPPING

• 142ml double cream
• 100g dark chocolate (70% cocoa solids)
• 50g butter
• 1 tbsp golden syrup
• 1 tbsp Tia Maria
• 1 tbsp espresso

TO SERVE

• chocolate-covered cocoa beans
• dark and white chocolate curls

Per serving

766 kcalories, protein 11g, carbohydrate 52g, fat 60 g, saturated fat 31g, fibre 3g, salt 0.64 g

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