I was asked to make a triple chocolate cake to go in the freezer for New Years eve for a friends Mum so I did a little tester on my family this weekend at our mini christmas dinner. I ended up doing a double as it looked so rich and I also don't like white chocolate and it was amaaaaazing. You don't need to do the mousse layer on top but it was really good having the two different textures. serves 18-20 240g unsalted butter, cut into small cubes 360g dark chocolate, broken up 290g light muscovado sugar 4 tbsp water 5 large eggs, separated pinch of salt Preheat the oven to 170˚C. Grease a 20cm springform cake tin and line the base and sides with baking parchment. Put the butter and chocolate in a big heatproof bowl. Heat the brown sugar and water in a small saucepan until it boils then pour it over the chocolate and butter, stirring well until it has turned into a runny sauce. If it doesn't all melt then put the bowl above some simmering water until it's smooth. Stir in