Method
Pre-heat the oven to 180°C/350°F/Gas mark 4. Grease and base line a 9inch deep round loose-bottomed cake tin with the greased greasedproof paper. Place the butter in a small pan and heat gently until melted. Leave to cool slightly. Whisk the eggs and sugar together using an electric whisk on full speed until the mixture is pale and creamy and thick enough to leave a trail when the whisk is lifted from the mixture. Sift the flour,cocoa and cornflourtogether. Carefully fold half the flours into the egg mixture. Pour half the cooled butter around the edges of the mixture and carefully fold in. Gradually fold in the remaining flours and then the remaining butter. Pour the mixture into the prepared tin. Bake in the pre-heated oven for about 35-40 minutes until well risen, firm to the touch and beginning to shrink away from the sides of the tin. Turn out on to a ire rack and leave to cool.

Cut the cake in half horizontally and place the bottom half back in the clean tin. To make the mousse filling, melt the chocolate with the brandy slowly in a bowl over a pan of water. Meanwhile sprinkle the gelatine over 1 tbsp of cold water in a small bowl and leave to sponge for about 10 minutes. Stand the bowl in a pan of hot water and allow to dissolve gently. Leave the melted chocolate to cool slightly and then stir in the egg yolks. Whip the gelatine into the chocolate mixture. Whisk the egg whites until stiff but not dry, and gently fold in. Pour the mousse on top of the cake in the tin, gently level the surface and top with the remaining cake. Cover and leave to set in the fridge. While the mousse is set, ease around the sides of the mousse wih a palette knife and then stand the base of the cake tin on a large can. Ease the sides of the tin down, then slip the cake off the cake tin on to a large serving plate. Whip the cream and cover the top and sides of the cake with it. Grate the white chocolate and plain chocolate and cover the cake completely;do so in any pattern you like! Dust with a little icing sugar.

Thanks to
Charlotte Cheetham from the United Kingdom for submitting this Chocolate Mousse Cake recipe.

Added on 21 May 2008.