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Le Manoir chocolate mousse cake

From Raymond Blanc's Kitchen Secrets, http://www.raymondblanc.com/
Serves 8-10

130g/4½oz good-quality dark chocolate, >60% cocoa solids,
roughly chopped (such as Valrhona Guanaja)
40ml/1½fl oz water
20g/¾oz cocoa powder, plus 2-3 tbsp, to serve
1 free-range egg yolk
8 free-range egg whites
¼ tsp lemon juice
40g/1½oz caster sugar (or 20g/½oz fructose)
1 x ready-made 22cm/9in sponge base
50ml/2fl oz cold strong coffee

1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Remove the bowl from the heat.

2. Heat the water and cocoa powder in a saucepan over a medium heat, stirring until well combined. Whisk in the egg yolk until incorporated and cook for one minute, stirring well.

3. Pour the egg and cocoa mixture into the melted chocolate and mix until well combined.

4. Whisk the egg whites and lemon juice in a large, clean bowl until very frothy.

5. Add the sugar, or fructose, and continue to whisk until stiff peaks form when the whisk is removed.

6. Quickly and vigorously, whisk one-quarter of the egg whites into the melted chocolate mixture until thick and well combined.

7. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate.

10. Place the sponge base onto a cake board or flat plate and brush all over with the cold coffee.

11. Line a 20cm/8in wide, 5-6cm/2-2½in deep ring mould with acetate or greaseproof paper. Press it down onto the sponge, trimming away any excess sponge.

12. Spoon the chocolate mousse into the ring mould, tapping the sides of the mould to release any trapped air bubbles. Smooth the surface with a palette knife, then chill in the fridge for at least 12 and up to 24 hours.

13. Just before serving, carefully remove the ring mould and lining, then dust the cake with cocoa powder.