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Chocolate Velvet Mousse Cake with Raspberries

Chocolate Velvet Mousse Cake with Raspberries is a cakes recipe made with Plain Chocolate, Unsalted Butter, Caster Sugar, Double Cream, and Mascarpone Cheese. Scale it up or down for the number of people at the table.

Ingredients

• 400 g
• 125 g
• 125 g
• 142 ml
• 250 g

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   To Serve --- icing sugar -- to dust 225 g fresh raspberries or frozen raspberries -- defrosted 250 g mascarpone cheese

3. 3

   1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 25cm/10 in round loose-bottomed cake tin.

4. 4

   Break the chocolate into a bowl and add the butter.

5. 5

   Stand the bowl over a saucepan of simmering water and heat until melted (don’t allow the chocolate to overheat or boil).

6. 6

   3. In a clean bowl, whisk together the egg yolks and caster sugar until thick and pale.

7. 7

   5. Add the chocolate mixture to the egg yolks, then add the cream and mix well together. Carefully fold in the egg whites.

8. 8

   Pour the mixture into the prepared tin and bake for 25 minutes.

9. 9

   Don’t be alarmed if the cake still seems wobbly when you remove it from the oven

10. 10

    It sets as it cools.

11. 11

    7. When the cake is cold, dust it with icing sugar, and serve with the raspberries and mascarpone.