Dark chocolate and espresso mousse cake recipe

• 5 eggs (yolks and whites separated)
• 200 g (7.1oz) best quality dark chocolate
• 175 ml (6.2fl oz) olive oil
• 75 g (2.6oz) caster sugar
• 3 shots of strong Espresso

1. Preheat the oven to 180C/160C fan.
2. Line a 24cm spring-form baking tin with oven paper / baking parchment.
3. Melt the chocolate in a heatproof bowl over a pan of hot water and stir in the olive oil and espresso until the mixture is smooth and full combined and then remove from heat and allow to cool.
4. Whisk the egg yolks and sugar until the mixture is pale in colour, but nice and fluffy, and then stir in the cooled chocolate and oil mixture.
5. In a separate bowl, whisk your egg whites until they reach the stiff peak stage and gently fold them into the chocolate mixture until evenly combined.
6. Pour the cake mix into your lined cake tin and bake in the oven for 15 minutes.
7. Allow to cool and note that the cake will slightly collapse around the edges, but this is perfectly normal.
8. Serve by itself or with a scoop of vanilla bean ice cream.

eggs, chocolate, olive oil, caster sugar, shots

Taken from www.lovefood.com/guide/recipes/15626/dark-chocolate-and-espresso-mousse-cake-recipe (may not work)