Whittaker's Chocolate Mousse Cake

When deciding on what we'll be baking this Easter, we couldn't look past this delicious, chocolate-filled Whittaker's Chocolate Mousse Cake recipe, created by Steve Logan of Wellington's Logan Brown.



Makes 1 Rectangular Tart (10cm x 30cm)



  • 60g Whittaker's 72% Dark Ghana chocolate, chopped
  • 50g sugar
  • 2 eggs, separated
  1. Preheat the oven to 160 Degrees Celcius. Line the base of a long, loose-bottomed flan tin with baking paper and spray with canola oil.
  2. Melt the chocolate in the microwave or over a pot of simmering water.
  3. Beat the sugar and egg yolks together in a mixer until pale, then add the cooled melted chocolate.
  4. Whip the egg whites until stiff and gently fold into the chocolate mix with a metal spoon. Pour into the tin and bake for 15 minutes.
  5. When cool, press down so the base is nice and dense.


  • 160g Whittaker's 72% Dark Ghana chocolate, chopped
  • 80g butter
  • 85ml cream
  • 3 eggs, separated
  1. Melt the chocolate and butter together, either on a low heat on the stove or in the microwave.
  2. Whip the cream to soft peaks and pop it in the fridge until you're ready for it.
  3. Whip the egg yolks on high speed until they are pale, then whisk in the cooled chocolate and butter mixture by hand. Fold in the cream.
  4. Finally, with a clean bowl and whisk attachment, whisk the egg whites to soft peaks and fold in last. Pour onto the cooled base and set overnight or for at least 4 hours.


  • 150ml cream
  • 150g Whittaker's 72% Dark Ghana chocolate, chopped
  1. Heat the cream until almost boiling, and then pour it over the chopped chocolate. Whisk together until smooth and glossy, then pour over the set mousse cake.
  2. Chill in the fridge until set, then remove from the tin and portion as required.