Chocolate Mousse Cake

Cream a 24-26cm round cake pan, line with parchment paper and dust with flour

Cream the parchment paper and coat with flour

Heat the oven to moderate temperature (180°C), place a baking sheet in the bottom of the oven

Fill a larger bowl than the cake pan with hot water that can reach halfway up the cake pan

Mix the coffee liqueur and water in a medium saucepan

Add the rum and chocolate, chopped into small pieces, to the saucepan

Place the saucepan over boiling water, cover and let the chocolate melt off the heat

Crack the eggs into a bowl, add sugar and warm slightly in a double boiler for a few minutes

Remove from the double boiler and beat with an electric mixer for 5 minutes

Beat the whipped cream until it forms stiff peaks

Melt the chocolate and add vanilla extract until smooth

Add to the egg mixture and mix quickly with a spatula or 'paddle' dough

When almost mixed, add the beaten whipped cream and mix carefully in circular motions from bottom to top

Place in the prepared cake pan (should be full to 2/3 capacity)

Put in a low-temperature oven with a water bath and bake for 1 hour until a toothpick inserted comes out clean

Remove from the oven and let it cool for 30 minutes with the door open, allowing it to fall evenly

Remove from the water bath and let it cool for another 30 minutes to set

Remove from pan immediately

This cake is best served slightly warm

However, if you want to make ahead, wrap well and bake in a slow oven (150°C) for about 15 minutes before serving

Dust with confectioner's sugar

Serves 10 people.