10 Portions
CHOCOLATE MOUSSE
• 6 eggs, separated
• 155 g (185 ml) caster sugar
• 40 ml strong black coffee
• 300 g dark chocolate
• 150 g unsalted butter, cut into cubes
Whisk the egg yolks and caster sugar until light and creamy. Add the coffee. Place the chocolate in a bowl that fits over a saucepan containing just-boiled – not boiling – water, making sure the bowl doesn’t touch the water. Allow the chocolate to melt. Add the butter cube by cube, stirring constantly. Add the chocolate and butter mixture to the beaten egg-yolk mixture. Whisk the egg whites until they form stiff peaks and fold in. Refrigerate for at least 4 hours until set.
CHOCOLATE CUSTARD
• 6 egg yolks
• 100 g (120 ml) caster sugar
• 40 g (85 ml) cornflour
• 500 ml milk
• 100 g dark chocolate, finely chopped
Whisk the egg yolks and caster sugar for about 4 minutes. Add the cornflour and whisk well. Heat the milk in a saucepan to just under boiling point. Slowly pour the hot milk into the egg mixture and whisk well. Pour back into the saucepan and place over a low heat, stirring until thick. Add the chopped chocolate and stir until melted. Pour the custard into a bowl and place clingfilm directly on the custard to prevent a skin from forming. Allow to cool.
PANCAKE MIXTURE
ABOUT 12 PANCAKES OF 24 CM
• 500 g (890 ml) cake flour
• pinch of salt
• 10 ml sugar
• 4 eggs
• 800 ml milk
• 15 ml lemon juice
• 15 ml melted butter
• cocoa powder for dusting
Sift flour, salt and sugar together. Whisk eggs, milk, lemon juice and melted butter together. Make a hollow in the centre of the flour mixture. Pour the egg mixture slowly into the hollow, whisking constantly until smooth. Cover the bowl with a kitchen cloth and allow to stand for 30 minutes. Heat a 24 cm non-stick pan. Spoon in some pancake batter and cook until bubbles start to form. Flip the pancake and cook for another 2 minutes or so. Remove and cook the rest of the pancakes. Allow to cool. Place a cooked pancake on a serving plate and spoon chocolate mousse on top. Cover with a second pancake and spoon chocolate custard on top. Repeat the process until you’ve used all the pancakes, mousse and custard. Dust with cocoa powder.