200g plain chocolate<br />
5 large eggs<br />
150g caster sugar<br />
100g butter, melted<br />
50g ground almonds250ml double cream<br />
150g plain chocolate melted<br />
4 tbsp rum (Kosher for Passover) Cocoa powder<br />
150g raspberries<br />
150g blackberries <br />
50g plain chocolate, melted<br />
Mint leaves (optional) <ol>
<li>Preheat the oven to 160C Fan. Grease and line a 20cm deep loose bottomed cake tin with baking paper.</li>
<li>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.</li>
<li>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.</li>
<li>To make the mousse. Whisk the cream until soft peaks. Stir in the melted chocolate.</li>
<li>Brush both cakes with the rum.</li>
<li>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.</li>
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Chocolate Rum Mousse Cake
This is a wonderfully light, gluten-free chocolate cake. Once baked, it is very easy to assemble. You don’t have to be a master chef to create this show-stopping dessert.
