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James Martin's chocolate mousse cake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Gently melt the butter and chocolate over a double boiler. Remove from the heat and allow to cool a little.
  • Beat the egg yolks and sugar until they change colour.
  • In another bowl, whisk the egg whites until stiff. 
  • Then add the egg and sugar mixture to the chocolate, and mix with a wooden spoon. 
  • Next, fold in the stiff egg whites, a little at a time. 
  • Spray a springform cake tin with oil, pour in the cake mixture and cook in the oven for about 20 mins, until a skewer comes out clean. 
  • Serve wedges of the cake with a good dollop of cream on the side. 
  • from James Martin, English chef


  • 150 gm unsalted butter, chopped
  • 300 gm dark cooking chocolate, chopped
  • 6 eggs, separated
  • 50 gm sugar
  • cooking oil spray
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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