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RECIPES
CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
Serves 8-10
300g dark chocolate (minimum 60% cocoa fat)
150g unsalted butter
6 eggs, separated
50g caster sugar
Raspberry sauce:
100g fresh raspberries (reserve a few for garnish)
2 tbsp icing sugar
50ml water
Sprigs of fresh mint
1. Line the base and sides of a 20cm spring form cake tin with greaseproof
paper and set the oven to 180ºC.
2. Melt the chocolate and butter in a bowl over a pan of simmering water.
3. In a separate bowl, using the James Martin Hand Mixer, whisk the yolks
with 2 tablespoons of the sugar.
4. Stir in the melted chocolate and butter and mix well.
5. Whisk together the egg whites with the remaining sugar until very stiff.
6. Quickly fold into the chocolate mix in two batches and pour the mix into
the cake tin.
7. Place on the middle shelf of the oven and bake for 20 minutes.
8. To make the sauce, tip all the ingredients into a bowl, stir and then blend
until smooth. For an extra smooth sauce simply pass through a sieve.
9. To serve, place two or three spoonfuls of sauce on the centre of the
plate. Set a wedge of chocolate cake on top. Decorate with a few fresh
raspberries and a sprig of mint.
James Martin Hand Mixer
9
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