BAKED CHOCOLATE MOUSSE TORTE
Stirring constantly, Melt the chocolate and butter together in a bain-marie (bowl over boiling water but make sure the bottom of the bowl doesn’t touch the water otherwise the chocolate may curdle).
Remove from the heat and allow to cool. Preheat the oven to 160 degrees and line a 27cm springform cake tin with foil or you can use a water resistant pie tin lined well with baking parchment.
Beat together the eggs and sugar with an electric mixer for five minutes until the mix has gone pale and the volume is 4 times its initial size. Fold the chocolate and butter mixture into the eggs and sugar and stir thoroughly careful not to knock to much air out. Pour the batter into the prepared cake tin.
Place the cake in a large roasting tin in the oven that has a tea towel placed in the bottom so the tin is not in direct contact with the roasting tray, then pour enough boiling water into the tin to rise 3/4 up the side of the cake. Cook in the preheated oven for over an hour, then turn the oven off and allow to cool completely before removing. Serve with a neat dollop of crème fraiche and fresh orange segments and when in season try with blood orange segments delicious.