Chocolate Mousse Cake

For similar results, use chocolate that is approximately 52% cacao solids and whip the egg whites pretty firm before folding them in. A clean cloth or thin tea towel is what she uses to line the cake plate and I was told that it was best eaten two days after it's made, so plan ahead.

Lastly, don't worry if your cake isn't sliceable; if not, simply serve portions with a large spoon. It tastes just as good.

250 g (9 ounces) dark chocolate, coarsely chopped

45 ml (3 tablespoons) water

190 grams (7 ounces) unsalted butter, cut into pieces

3 tablespoons sugar, preferably light brown

4 large eggs, separated