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Chocolate Mousse Cake 
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This decadent cake is actually very quick and easy to make, 
so give family and friends a teatime treat, or indulge yourself for 
a special occasion. 


INGREDIENTS:
 
100g unsalted butter, diced 
100g luxury plain chocolate, broken into pieces 
80g sugar 
2 large eggs, separated 
170g frozen raspberries, thawed 
25g icing sugar 
1 tbsp Kirsch, or more to taste 
creme fraiche or mascarpone to serve (optional) 
fresh raspberries to decorate 


PREPARATION:
 
1. Preheat the oven to 190C/375F/gas mark 5. Meanwhile, line the base of 
a 20.5cm/8in deep sandwich tin with baking parchment. 
2. Melt the butter and chocolate together with half the sugar over a gentle 
heat, then remove from the heat and beat in the egg yolks. 
3. Whisk the egg whites until they form soft peaks then whisk in the 
remaining sugar. Fold into the chocolate mixture and transfer to the 
prepared sandwich tin. 
4. Cook the cake in the centre of the oven for 30 minutes until risen and 
a crust forms. Remove from the oven and leave to cool ? don?t worry if 
it sinks and cracks as it cools, this is perfectly normal for this type of cake! 
5. Meanwhile, whizz the raspberries in a liquidiser with the icing sugar and 
Kirsch. Pass the sauce through a sieve to remove the seeds. 
6. To serve, cut the cake into wedges and serve with a spoonful of creme 
fraiche or mascarpone (if wished) and a drizzle of raspberry sauce. 
Decorate with fresh raspberries.

PREP/COOK
INFORMATION:
 
Prep time: 35 minutes
Cook time: 45 minutes
Serves: 4