Nigella Mousse Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 125 grams (1/2 cup + 1 tablespoon) unsalted butter, softened
02 - 250 grams (8.8 oz) dark chocolate (at least 70% cocoa solids)
03 - 175 grams (3/4 cup + 2 tablespoons) caster sugar
04 - 2 large whole eggs
05 - 4 large egg whites and yolks separated
06 - Zest of 1 orange, finely grated (optional)
07 - 2 tablespoons Cointreau (optional)

→ Topping Cream

08 - 500 milliliters (2 cups) double cream
09 - 1 tablespoon Cointreau (optional)
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon cocoa powder for sprinkling

# Instructions:

01 - Heat your oven to 180°C/350°F/160°C Fan/gas mark 4. Line the bottom of a 23cm (9-inch) springform pan with baking parchment.
02 - Warm the chocolate in the microwave or over a water bath. Let the butter dissolve in the heated chocolate mixture.
03 - Whisk together the 2 whole eggs and 4 yolks with 75 grams (1/3 cup) of caster sugar. Stir in the cooled chocolate, Cointreau, and orange zest if desired.
04 - In another clean bowl, whip the 4 egg whites until frothy. Slowly mix in the remaining 100 grams (1/2 cup) of sugar and continue beating until soft peaks form.
05 - Lightly stir some egg whites into the chocolate batter to loosen it. Carefully fold the rest in. Pour the mix into the ready pan.
06 - Pop it in the oven for 35-40 minutes. It should rise with cracks on top and set in the middle without wobbling. Cool on a rack—the center will drop as it cools.
07 - Set the cooled cake (in the pan) onto a plate or stand. Remove the pan gently, leaving the sunken middle intact.
08 - Beat the double cream until fluffy. Mix in vanilla and Cointreau (if using) and keep whipping until it holds its shape but still feels soft.
09 - Fill the sunken top with whipped cream, spreading out to the edges. Use a tea strainer to dust cocoa powder on top evenly.

# Notes:

01 - Pick the best-quality dark chocolate for richer flavors.
02 - The caved-in center is what makes space for the cream filling.
03 - Handle the egg white folding gently to make the structure airy.

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