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Dark Chocolate and Raspberry Mousse Cake

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  • Serves: 8
Dark Chocolate and Raspberry Mousse Cake


  • 300g (11oz) plain chocolate
  • 225g (8oz) unsalted butter
  • 5 medium eggs
  • 75g (3oz) golden caster sugar
  • 75g (3oz) plain flour
  • 1 tsp ground cinnamon
  • 250g (9oz) fresh raspberries
  • icing sugar, to dust


  1. Preheat oven to 170°C., 325°F., Gas Mark 3. Grease and base line a round 23cm (9") cake tin.

    Place 250g (9oz) of the chocolate and the butter in a bowl set over a saucepan of simmering water. Heat, stirring occasionally, until melted. Stir and leave to cool slightly.

    Using an electric whisk, beat together eggs and caster sugar for 4-5 mins until thick and pale. Fold melted chocolate mixture into whisked eggs. Sift flour and cinnamon over mixture and fold in. Pour into tin and sprinkle 175g (6oz) raspberries evenly over top, reserving remaining raspberries for decoration.

    Bake for 35-45 mins, or until cake is risen and firm to the touch. Cool in the tin for 15 mins, before turning out on to a plate. When cool, dust with sifted icing sugar.

    For the sauce, place remaining chocolate and 10ml (2 tsp) cold water in a saucepan and heat very gently until melted and smooth. Cool slightly.

    To serve, place a slice of cake on each plate and decorate with a little chocolate sauce, a few reserved raspberries and a dusting of icing sugar.

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