225 g butter
300 g chopped dark chocolate (70%)
6 eggs
90 g Dansukker Granulated Sugar
90 g Dansukker Dark Brown Sugar
1 tsp Dansukker Vanilla Sugar
2 tbsp dark rum or a liqueur of your choice

Mousse
50 g butter
275 g chopped chocolate, any kind
3 egg yolks
3 tbsp Dansukker Dark Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
3 egg whites
200 ml whipping cream

Glaze
100 ml whipping cream
75 g Dansukker Organic Light Syrup
1 tsp Dansukker Vanilla Sugar
100 g chocolate

Garnish with fresh berries

Pre-heat the oven to 175 °C. Place a sheet containing water in the bottom of the oven.

Line a spring form pan (20 cm in diameter) with parchment paper, fixing it to the base so that the mixture does not seep out.

Melt the butter, remove from the heat and pour in the chopped chocolate. Stir until it melts.

Beat the eggs and sugar until fluffy.

Add the rum and pour the mixture into the springform pan.

Bake for 50–60 minutes until the cake has solidified.

Remove from the oven and leave to cool.

Mousse
Melt the butter, remove from the heat and add the chopped chocolate.

Beat the egg yolks, sugar and vanilla sugar.

Add the melted chocolate and stir.

Whisk the egg whites until firm.

Carefully fold the egg white into the mousse, a third at a time.

Whip the cream and carefully fold it into the mousse until the mixture is completely smooth.

Spread the mousse over the cooled chocolate cake. Cover with cling film and freeze for at least 6 hours.

Glaze
Heat up the cream and syrup in a small saucepan. Remove from the heat and add the vanilla sugar and chocolate.

Stir until the glaze is completely smooth, and leave to cool.

Remove the cake from the freezer and place on a cake stand.

Pour the glaze onto the middle of the cake and spread it towards the edges so that it oozes over the sides.

Return it to the freezer and bring it out 20-25 minutes before eating.