Eureka's chocolate indulgence

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try making yourself

Base
1 cups biscuit crumbs
100g butter melted
2 Tbsp icing sugar
2 Tbsp cocoa powder
Mix together and spread in a greased 23cm tin.Chill.

Mousse
500g dark chocolate (70% cocoa solids)
10 eggs, separated
500ml cream
4 tsp gelatine cup warm water

Melt chocolate in a bowl or double-boiler over hot water.

Whip the cream and set aside.

Whisk the egg whites until they form soft peaks.

Set aside.

Dissolve gelatine in warm water.

When chocolate has melted, remove from heat and allow to cool slightly.

Mix in egg yolks one at a time - you may need to add a little cream so the mixture is silky smooth.

Fold egg whites into the whipped cream, then add the dissolved gelatine.

Start adding the chocolate mixture to the cream and egg-white mixture, stirring all the time.

Pour over the biscuit base and chill for an hour.

Serve with a warm chocolate sauce and your favourite chocolate ice cream.

• Recipe supplied by Dave Smith, owner and chef of Eureka Bar and Cafe in Albany St, Dunedin.

• If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.