This spectacular cake looks like it has taken hours to make, but in actual fact, it only takes 5 ingredients and 35 minutes to put together. The hardest part is waiting for it to set.
Also see our variation tip below to turn this into a cheat's tiramisu!
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Cal/Serv:
510
Ingredients
125g
unsalted butter, chopped, plus extra to grease
200g
dark chocolate, chopped, plus extra to grate
2 x 175g packs sponge fingers
6
large eggs, at room temperature and separated
75g
caster sugar
Directions
Step 1
Gently melt butter and chocolate in a medium bowl set over a pan of simmering water. Remove from heat and cool for 10min.
Step 2
Meanwhile, clip in the base of a 20.5cm springform cake tin upside down, so there’s no lip. Grease sides and line with baking parchment. Put some water in a shallow dish. Working one at a time, dip biscuits into the water to soften, then arrange in a ring around the edge of the tin. Use more softened biscuits to cover the base (you may need to break them to fit). Set aside.
Step 3
In a large bowl, whisk egg yolks and sugar with a handheld electric whisk until double in volume and thick (about 10min). Carefully fold in the cooled chocolate mixture.
Step 4
In a large bowl, with clean beaters, whisk the egg whites until they hold stiff peaks. Carefully fold egg whites into chocolate mixture. Spoon half the mousse into the cake tin and level. Softening biscuits as before, make a biscuit layer on top of the mousse. Top with remaining mousse, level and chill to set for 6hr, or overnight.
Step 5
Once set, carefully unclip and remove from the tin. Decorate the top with grated chocolate or chocolate powder.
GH Tip: As the eggs are not cooked, look for the Red Lion stamp.
Variation: Try dipping your biscuits into cooled espresso and add a layer of whipped mascarpone for a cheats tiramisu.
Per Serving:
Calories: 510
Fibre: 1 g
Total carbs: 58 g
Sugars: 54 g
Total fat: 26 g
Saturated fat: 14 g
Protein: 10 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
