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© ™ 2008 The Pudding Club
Recipe of the Month
Chocolate and Raspberry Mousse Cake
Ingredients
Serves 6-8
175g Good Quality Plain Chocolate
175g Unsalted Butter
175g Caster Sugar
5 Medium Eggs, Separated
50g Plain Flour
75g Ground Hazelnuts or Almonds
1 Teaspoon Vanilla Essence
Grated Rind of One Orange
250g Raspberries (Fresh or Frozen)
150ml Double Cream, Whipped
Instructions
Pre heat the oven to 180ºC/GAS 4.
Lightly grease a 20 cm (8 in) cake tin.
Put the chocolate, broken into pieces, in a bowl, and place over a pan of simmering water. Leave until it has melted. Stir in the butter, 25g at a time, and combine well. Remove the bowl from the heat and stir in the sugar. Cool slightly, then beat in the egg yolks, flour, ground nuts, vanilla essence and orange rind.
Whisk the egg whites until soft peaks form and fold into the Chocolate mixture. Spoon it into the cake tin and bake for 40 minutes. Leave to cool in the tin for 10 minutes before turning out on to a wire cooling rack.
When completely cold, cut the cake in half and sandwich together with raspberries and cream.
For extra chocolatiness, spread one half of the cake with melted white or plain chocolate in addition to the cream and raspberries.
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