Rich raspberry chocolate mousse cake
Serves 8
Prep 30 mins plus overnight setting
No-cook
VEGETARIAN
FOR THE BASE
100g plain chocolate (70% cocoa solids), broken into pieces
100g butter
1 tbsp golden syrup
200g oat biscuits
FOR THE MOUSSE
100g plain chocolate (70% cocoa solids), broken into pieces
200g milk chocolate, broken into pieces
4 eggs, separated
300ml whipping cream
450g raspberries
1 For the base, melt the chocolate, butter and golden syrup together in a heatproof bowl over barely simmering water. Put the biscuits in a bag and crush to crumbs. Combine with the chocolate mix and spread over the base of a 23cm springform tin. Chill for about 1 hr until set.
2 For the mousse, melt the plain and the milk chocolates and leave to cool until lukewarm. Whisk the egg whites to stiff peaks in a bowl using an electric whisk. Softly whip the cream in another bowl until thickened, but not as far as soft peaks.
3 Stir the egg yolks into the melted chocolate, then beat in the cream – a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the egg whites, spread the mix over the biscuit base and chill overnight.
4 Release from the tin and decorate with the raspberries, then serve.
PER SERVING 691 kcals, fat 53g, saturates 29g, carbs 43g, sugars 31g, fibre 5g, protein 11g, salt 0.6g
Gooseberry crumble
Serves 4
Prep 15 mins
Cook 50 mins
VEGETARIAN
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