Name: Chocolate Mousse Gâteau
Ingredients: 55 g/2 oz unsalted butter, plus more for greasing; 1 tbsp brandy, rum or whisky; 1 small glass (3 or 4 tbsp) of brandy, rum or whisky; 2 tbsp apricot jam (optional); 4 size 3 eggs; 1 tbsp caster sugar; 1 espresso cup of strong freshly made espresso coffee (or strong filter coffee); 55 g/2 oz unsalted butter; 125 g/4½ oz fine plain flour, plus more for dusting; 5 size 3 eggs; 125 g/4½ oz caster sugar; 55 g/2 oz cocoa powder; 115 g/4 oz best plain chocolate

Preparation info

Difficulty
Complex

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

This recipe involves two separate classic culinary techniques: the making of chocolate génoise and the preparation of chocolate mousse. The mousse can be eaten as a pudding in its own right (simply spoon into ramekins or small glasses and chill) and the génoise can also be used in any number of gâteaux, including that old faithful Black Forest My finished product is an adaptation of a sachertorte, but lighter, and the mousse is quite heretical.

In Brit