Chocolate Velvet Mousse Cake with Raspberries

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Break the chocolate into a bowl and add the butter.

3. 3

   Stand the bowl over a saucepan of simmering water and heat until melted (don?t allow the chocolate to overheat or boil).

4. 4

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

5. 5

   In a separate bowl, whisk the egg whites until stiff.

6. 6

   Add the chocolate mixture to the egg yolks, then add the cream Carefully fold in the egg whites.

7. 7

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

8. 8

   Don?t be alarmed if the cake still seems wobbly when you remove it from the oven - it sets as it cools.

9. 9

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

* Per serving · 4 servings · Values may vary.