Chocolate Mousse Cake With Raspberry Sauce

1. 1

   Line the base and sides of a 8 inch springform cake rin with parchment paper.

2. 2

   Preheat oven to 350 degrees.

3. 3

   Melt the chocolate and butter in a double boiler.

4. 4

   In a separate bowl, whisk the egg yolks with 2 tablespoons of sugar. Stir in the melted and chocolate/butter mixture.

5. 5

   Beat the egg whites with the remaining sugar in a separate bowl until very stiff.

6. 6

   Quickly fold in the chocolate mixture in two batches and pour the mix in the cake tin.

7. 7

   Bake for 20 minutes.

8. 8

   To make the sauce, blend the raspberries, sugar, and water in a bowl. Blend until smooth.

9. 9

   Pass through a sieve if you wish an extra smooth sauce.

No nutritional information available.

No additional tips available.