CHILI leaderboard
Discount Offers Leaderboard
My 1st Years – leaderboard
AK club – leaderboard
Piccolo Tomatoes December 2018
Please log in to view this recipe
  • Free e-recipe book on sign up
  • Access to exclusive recipes & content
  • Exclusive offers on AK products
  • Great competitions and prizes
  • Never miss a thing with our newsletter

sign up

Ingredients

Chocolate Cake

  • 200g plain chocolate
  • 5 large eggs
  • 150g caster sugar
  • 100g butter, melted
  • 50g ground almonds

Chocolate Mousse

  • 250ml double cream
  • 150g plain chocolate melted
  • 4 tbsp rum (Kosher for Passover)

Topping

  • Cocoa powder
  • 150g raspberries
  • 150g blackberries
  • 50g plain chocolate, melted
  • Mint leaves (optional)

Method

  1. Preheat the oven to 160C Fan. Grease and line a 20cm deep loose bottomed cake tin with baking paper.
  2. To make the cake. Melt the chocolate over a pan of simmering water until runny. Whisk the egg yolks ad caster sugar together until thick and fluffy . Whisk in the melted butter a little at a time, then add the melted chocolate. Whisk the whites in a large bowl until stiff. Add the whites and fold into the yolk mixture with the ground almonds.
  3. Spoon the mixture into the tin. Bake for 50 minutes until well risen and firm in the middle. Leave to cool. (The top will crack a little as its a similar consistency to a brownie, so don’t worry) Slice in half when cold.
  4. To make the mousse.  Whisk the cream until soft peaks. Stir in the melted chocolate.
  5. Brush both cakes with the rum.
  6. Put one cake on a plate. Spoon the mousse on top and level with a spatula . Put the second cake on top. Dust with cocoa and arrange the berries on top. Sift over some of the icing sugar and drizzle over 50g of melted chocolate.
Please log in to view this recipe
Forgot Password?

sign up