Chocolate Mousse
Instructions
Preheat the oven to 350 degrees F.
Beat the eggs in a bowl with an electric mixer and pour in the sugar gradually.
Put the bowl over a pan of simmering water and keep beating the batter until it is thick.
You can use a whisk if you do not have an electric mixer.
Take the bowl off the heat, and then sift in the cocoa, flour, and corn flour. Fold in the butter and transfer the mixture to a greased, floured 9 inch springform tin.
Bake the cake for half an hour or until it is firm in the middle and has pulled away from the edges.
Turn it on to a cake rack and let it cool. Whisk the chocolate pudding mix with the cream and milk.
Return the cooled cake to the springform pan and spoon the mousse over the top.
Chill it for 2 hours in the refrigerator.
Melt the dark chocolate with the butter over a pan of gently simmering water, then add the cream and stir it quickly to get a smooth and glossy result.
Let it cool and thicken, then spread it over the top of the chocolate mousse cake.
Chill for an hour.
Drizzle the ice cream syrup over 6 serving plates and top each one with a slice of mousse cake.
Garnish them with the fresh mint leaves.
