Who could resist a flourless chocolate cake topped with mousse, toppings and coconut sorbet? See the recipe prepared by Peak Restaurant’s Head Chef Doug Innes-Will.

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Chocolate mousse

  • 390g cooking dark chocolate
  • 200ml + 400ml fresh cream
  • 6 egg yolks
  • 4 egg whites
  • 50g + 20g caster sugar

Flourless chocolate cake

  • 12 egg yolks
  • 12 egg whites
  • 50g caster sugar
  • 330g cooking dark chocolate
  • 90g unsalted butter


  • Winter Seasonal fruits
  • Poached rhubarb and quince
  • OR
  • Summer seasonal fruits
  • lychee and cherries

Coconut sorbet

  • 400g coconut milk
  • 50g coconut cream
  • 1 tbls coconut liqueur
  • 100g caster sugar
  • 1 egg white


Chocolate mousse

Whip 400ml cream to soft peaks. Over a double boiler melt the chocolate and 200ml of the cream together, set aside. Over the double boiler make a sabayon, whisk the yolks and 50g caster sugar till light and fluffy, being careful not to scramble the yolk. In another bowl make a meringue by whisking the whites and caster sugar together to soft peaks. Add 1/2 the cream to the chocolate by folding it through. Add the other 1/2 of the cream to the meringue gently folding them together. Add the sabayon to the chocolate mixture. Fold the two mixtures together and pour into an appropriate sized container and refrigerate.

Flourless chocolate cake

Pre heat oven to 150°C. Line a deep 20x20cm baking tray. With a kitchen mixer beat the egg yolks and the caster until pale and smooth. Over a double boiler place the chocolate and butter in a separate bowl and melt to combine. Whisk the egg whites to soft peaks in a separate bowl. Fold the chocolate into the egg yolks gently and then fold the whites into the chocolate mixture till combined. Pour the mixture into the baking tray and bake till set. Check by poking a skewer into the cake and if it comes out clean it is ready. This is a very moist cake so use your judgement and the skewer only as a guide. Remove from oven and allow to cool.

Chocolate crumbs

To make the chocolate crumbs take a small portion of the cake and crumble it onto a baking tray lined with baking paper. Place it in the oven at 50°C and leave to dehydrate till crunchy

Coconut sorbet

Place all ingredients except the egg white in a saucepan and warm to dissolve sugar. Allow to cool then whisk in the egg white. Churn in an ice cream machine according to the manufacturer’s specifications. Arrange all items on a plate and serve with Winter seasonal fruits poached rhubarb and quince, or with Summer cherries and lychee.

Prepared by Peak Restaurant, Spicers Peak Lodge