Maya Gold Chocolate Mousse Cake

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Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: 10

  •             Melted butter
  • 1          tablespoon ground almonds, plus extra for dusting pan
  • 2          bars (3 1/2 ounces each) Green & Black’s Dark 70% Cacao
  • 1          bar (3 1/2 ounces) Green & Black’s Maya Gold
  • 1 1/2    cups sugar
  • 1 1/4    sticks unsalted butter
  • 1          pinch sea salt
  • 5          large eggs
  • confectioners’ sugar or edible gold dust
  1. Heat oven to 350° F. Brush pan with melted butter and dust with ground almonds, shaking off excess.
  2. In top of double boiler over barely simmering water, melt chocolate bars, sugar, butter and sea salt. Remove from heat.
  3. Beat eggs with ground almonds and fold into chocolate mixture. Pour into 8- or 9-inch springform cake pan and bake 35-40 minutes.
  4. Remove sides of pan and leave cake on bottom part to cool. Using sifter, dust with confectioners’ sugar or brush with gold dust before serving.

 

 

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