Rich chocolate mousse cake

1.Preheat oven to 140C and butter and line a 25cm springform tin with baking paper. Combine chocolate and butter in a bowl, place over a saucepan of simmering water and stir occasionally until smooth. Meanwhile, whisk yolks and 150gm sugar in an electric mixer until thick and pale (3-5 minutes), then fold into chocolate mixture and set aside.

2.Whisk egg whites and a pinch of salt in the clean bowl of an electric mixer until frothy (2-3 minutes), gradually add remaining sugar and whisk until soft peaks form. Fold almond meal into chocolate mixture, then fold in crème fraiche. Finally, fold in half the meringue mixture to lighten and fold in remaining.

3.Transfer to prepared cake tin, smooth top and bake until edges are just set and centre is fudgy (1¼ – 1½ hours). Set aside to cool completely in tin.

4.For chocolate ganache, bring cream and corn syrup to the simmer in a saucepan over medium-high heat, pour over chocolate in a bowl, stand for 2-3 minutes, then whisk until smooth and combined, then whisk in whisky. Refrigerate half the ganache until spreadable, then spread over top of cake. Pour remaining ganache over cake, allowing it to drizzle down the sides. Decorate with gold leaf and serve.