Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Chocolate is the one of the most alluring ingredients to use, and a strong dose of bitter dark chocolate is one of my favourite ‘pick me ups'.

Yes, my own research has concluded that through a period of emotional events, chocolate produces the spirit-lifting, warm, gooey feeling we all need.

According to the International Cocoa Organisation, cocoa consumption is on the way up worldwide. People, it seems, can become addicted to chocolate much like coffee, and some believe it's important to obtain beans that are fair trade.
Chocolate can form part of a healthy diet, if eaten in moderation.
But during the late 1980s, we had a dessert called ‘Death by Chocolate'. No paramedics were ever called to the restaurant – and we sold heaps of them. Today, I still sometimes do part of that platter, which had an array of chocolate.
This mix of two chocolate mousses, on a chocolate sponge, is the most requested recipe that people have asked me for. This recipe would have three chef hats, as some cookbooks do, to rank difficulty or degree of expertise. What comes easily to me is often tricky for others – a fact pointed out to me on numerous occasions.
However, love conquers all, and if you really want a celebration cake that will fulfil all chocoholic desires, then this cake will work for you.
Originally, I used dark Belgium chocolate which has an 80 per cent cocoa.
Now, I use Whittakers dark Ghana with 72 per cent cocoa, and the cake is extremely decadent, delicious and rich.

Double chocolate mousse cake

Base
50g cornflour
50g baker's flour
50g cocoa powder
175g castor sugar
25g melted butter
6 eggs

Mousse
4 x 250g Whittakers dark Ghana
3 x 250g Whittakers white chocolate
1.5L full cream milk
1L cream only just whipped
1.5 Tbsp gelatine powder
(dissolved in ¼ cup boiling water)
8 egg whites
1 pinch cream of tartar

Method
Begin by melting the chocolates in separate stainless bowls over hot water. Put one litre of milk with the dark chocolate, and ½ litre of milk with the white chocolate. Stir until melted then add the dissolved gelatine. Mix two thirds into the dark chocolate and one third to the white chocolate. Stir well and allow to rest.
For the base, line a 28cm spring-form tin with baking paper. Whisk the castor sugar and eggs over warm water until pale and thick, then slowly fold in the sifted dry ingredients, a little at a time.
Lastly, add melted butter then carefully pour into tin and bake at 180 degree Celsius for 20 minutes until skewer comes out clean. Remove and allow to cool on rack.
Whisk the chocolate mousses, from time to time, and place in the fridge to set. Whisk the egg whites with a pinch of cream of tartar and fold some into mousse. Allow to cool again and repeat.
The aim is to allow as much foam to aerate the mix. Finally, fold in the whipped cream after about 45 minutes of allowing the lightened chocolate mousse to begin to set. I often test a small amount in the freezer. This is the tricky part – getting the mousse to the right amount of setting, without being too set, to place on top of a cut sponge to form the cake.
Using your own judgement (I usually only use half of the sponge made and freeze or eat the rest), pour the dark chocolate mousse on first and allow to set for 10 to 15 minutes before topping with white chocolate mousse. If you have the right consistency you can swirl it to create an effect as it cools and sets. Allow cake to fully set for at least six to eight hours before cutting. The recommended dose is one piece.