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1. Line the base and sides of a 20cm/8in spring-form cake tin with greaseproof paper and set the oven to 180C/350F/Gas 4.
2. Melt the chocolate and butter in a bowl over a pan of simmering water.
3. In a separate bowl, whisk the yolks with 2 tbsp of the sugar. Stir in the melted chocolate and butter and mix well. Beat the egg whites with the remaining sugar until very stiff, quickly fold into the chocolate mix in two batches and pour the mix in the cake tin.
4. Place on the middle shelf of the oven and bake for 20 minutes.
5. To make the sauce, tip all the ingredients in a bowl, stir and then blend until smooth. For an extra smooth sauce simply pass through a sieve.
6. To serve, place two or three spoonfuls of sauce on the centre of a plate. Set a wedge of chocolate cake on top. Decorate with a few fresh raspberries and a sprig of mint.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Chocolate mousse cake with raspberry sauce
Submitted by Dolores 11 June 2009
Serves 8-10
Ingredients
Ingredients,300g/10½oz dark bitter chocolate (minimum 60% cocoa fat),150g/5oz unsalted butter,6 eggs separated,50g/2oz caster sugar,,For the raspberry sauce:,100g/4oz fresh raspberries - reserve a few for garnish ,2 tbsp icing sugar,50ml/2fl oz water,sprigs of fresh mint
Method
Method1. Line the base and sides of a 20cm/8in spring-form cake tin with greaseproof paper and set the oven to 180C/350F/Gas 4.
2. Melt the chocolate and butter in a bowl over a pan of simmering water.
3. In a separate bowl, whisk the yolks with 2 tbsp of the sugar. Stir in the melted chocolate and butter and mix well. Beat the egg whites with the remaining sugar until very stiff, quickly fold into the chocolate mix in two batches and pour the mix in the cake tin.
4. Place on the middle shelf of the oven and bake for 20 minutes.
5. To make the sauce, tip all the ingredients in a bowl, stir and then blend until smooth. For an extra smooth sauce simply pass through a sieve.
6. To serve, place two or three spoonfuls of sauce on the centre of a plate. Set a wedge of chocolate cake on top. Decorate with a few fresh raspberries and a sprig of mint.
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
