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  • 350g/12oz dark chocolate (about 70% cocoa solids), broken into small pieces
  • 225g/8oz unsalted butter
  • 5 eggs
  • 300g/10oz golden caster sugar (caster sugar is just as good)
  • 100g/4oz butter biscuits, or butter shortbread, broken into bitesize pieces
  • TO SERVE
  • 284ml carton double cream
  • 225g/8oz of bluberries
  • or
  • homemade vanilla ice cream
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    Method

    • step 1

      heat oven to 160C/fan 140/gas 3. Line and butter a 23cm springform tin. Put chocolate and butter in a pan and melt over a very low heat. Set aside. Using an electric whisk, beat the eggs with the sugar for about 5mins untill the mixture is thick, pale and doubled in volume.
    • step 2

      Pour the chocolate into the whisked egg mixture, then gently, but thoroughly, fold in. Add the broken biscuits, then gently fold again.
    • step 3

      Pour the mixture into the prepared tin, then bake for 40-45mins until just firm. Remove from the oven and allow to cool in the tin for about 1/2-3/4 hr. You can serve it while still warm and the centre is still melty and gooey, as in the picture, or you can chill it (up to a day ahead) and it will be firm and fudgy enough to cut into wedges. Serve with double cream and fresh blueberries or homemade ice cream.
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    Comments, questions and tips (20)

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    Overall rating

    A star rating of 4.5 out of 5.13 ratings

    cdcpc_

    My boyfriend was talking about a chocolate mousse cake he had from a restaurant he worked in in South Africa and how much he loved it so I was planning on making this for his birthday. I also wanted something that didn't need icing as I have a skull shaped cake mould I wanted to use, so this looks…

    jcloke85

    well that's my chocolate monster hubby's birthday cake all sorted out.... he'll drool all over the table.

    bewareofchairs

    A star rating of 5 out of 5.

    Very tasty. I made it without the shortbread and came out wonderfully.

    fatimachohan

    A star rating of 5 out of 5.

    Fabulous cake...works well as a pudding straight from the oven served with ice-cream, but tastes best the next day cold with a hot cuppa:)

    adavies22

    A star rating of 5 out of 5.

    I made this without the biscuit. It was so gooey & gorgeous. I will definitely be making it again!

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