For the shortbread base

  • 170g unsalted butter, cut into small pieces, plus a little extra for greasing
  • 240g plain flour, sifted
  • 90g caster sugar

For the mousse topping

  • 300g smooth dark chocolate
  • 150g unsalted butter
  • 6 medium eggs, separated
  • 55g caster sugar
  • 1 tbsp cocoa powder, for dusting


  1. 1

    Preheat the oven to 180°C/gas mark 4. Grease a 20cm-round springform tin and line with baking parchment.

  2. 2

    Put the butter, flour and sugar in a food processor and whizz until it resembles breadcrumbs. Pat together to form a ball, then press the dough evenly into the bottom of the tin. Prick all over with a fork, then bake for 18-20 minutes, until just dry to the touch. Allow to cool completely.

  3. 3

    Put the chocolate and butter in a bowl and melt over a pan of simmering water, making sure the bowl doesn't touch the water.

  4. 4

    Tip the egg whites into a large bowl and whisk until stiff peaks form. In another bowl, whisk the egg yolks with the sugar until pale. Add the chocolate mixture to the egg yolks, then carefully fold in the egg whites until all the mixture is combined.

  5. 5

    Pour into the cake tin and bake for 15-20 minutes. Allow to cool, then dust with cocoa powder before serving.

Nutritional Details

Each serving provides
  • Energy 2005kj 479kcal 24%
  • Fat 33.1g 47%
  • Saturates 19.1g 96%
  • Sugars 22.3g 25%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1842kj/440kcal

Each serving provides

36.7g carbohydrate 3.0g fibre 7.2g protein

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