Chocolate mousse cake (moist and awesome)

Ingredients
      250-300 g dark chocolate, broken into pieces, or dark chocolate drops
      150 g butter
      5 eggs
      50 g caster sugar
      cocoa powder, for dusting



Method
1. Preheat the oven to 180C/160c fan/gas 4. Line the base of a 20 cm
diameter spring-from/loose bottomed cake tin with a disc of baking
parchment and grease the sides with butter.

2. Place the chocolate and butter in a heatproof bowl set over a saucepan
of simmering water and allow to melt, then remove from the heat and set
aside.

3. Place the eggs and sugar in a separate bowl and, using a hand-held
electric beater or electric mixer, whisk for 7–10 minutes or until the
mixture forms a light, pale mousse.

4. Fold the chocolate mixture into the eggs until fully combined, then pour
into the prepared tin and bake for 20–22 minutes or until the cake is
almost set. Allow to cool down completely in the tin before removing, then
dust with cocoa powder and cut into slices to serve.