Frozen Chocolate Mousse Cake

1. 1

   Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper.

2. 2

   Melt combined chocolate and butter in heatproof bowl over hot water, or microwave.

3. 3

   Cool to room temperature.

4. 4

   Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour.

5. 5

   Then fold in chocolate mixture.

6. 6

   Pour mixture into prepared pan, bake at 180u00b0C/350u00b0F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre.

7. 7

   Leave cake to become cold in pan.

8. 8

   Cover cake pan w/foil and freeze for several hours or overnight.

9. 9

   Just before serving, place cake pan in hot water to loosen cake (for me this step wasn't necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired.

10. 10

    BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain.

11. 11

    Pour berry sauce over slices cut, and serve-- Mmmm.

* Per serving · 4 servings · Values may vary.

No additional tips available.