Decadent Chocolate Parmesan Mousse Cake

Start by preheating your oven to 180°C (350°F). In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and sugar until they are light and fluffy. Add the vegetable oil and vanilla extract, mixing gently. Gradually incorporate the dry ingredients into the wet mixture until just combined.

Pour the batter into a greased and lined cake pan. Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the base to cool completely before removing it from the pan.

To prepare the mousse, melt the dark chocolate over a double boiler or in the microwave. In a separate bowl, beat the eggs with sugar until creamy. Once the chocolate has cooled slightly, fold it gently into the egg mixture. Add the grated Parmesan cheese and mix until fully combined.

In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the chocolate mixture until well blended. Pour the mousse over the cooled biscuit base.

In a small saucepan, combine cranberries, sugar, and water. Bring the mixture to a simmer over medium heat and cook until the cranberries have burst and the sauce has thickened slightly. Remove from heat and strain through a fine sieve to remove the solids. Allow the coulis to cool to room temperature.

Once the mousse has set, drizzle the cranberry coulis over the top of the cake. Optionally, garnish with additional grated Parmesan cheese or chocolate shavings for a decadent touch. Slice and serve chilled for a delightful dessert experience.