Chocolate Velvet Mousse Cake with Raspberries

Directions

1. Preheat the oven to 350℉ (180℃).

Grease and a line 25cm (10 in) around loose-bottomed cake tin.

1. Break the chocolate into a bowl and add the butter. Stand the bowl over a saucepan of simmering water and heat until melted (don?t allow the chocolate to overheat or boil).

2. In a clean bowl, whisk together the egg yolks and caster sugar until thick and pale.

3. In a separate bowl, whisk the egg whites until stiff.

4. Add the chocolate mixture to the egg yolks, then add the cream Carefully fold in the egg whites.

5. Pour the mixture into the prepared tin and bake for 25 minutes. Don?t be alarmed if the cake still seems wobbly when you remove it from the oven - it sets as it cools.

6. When the cake is cold, dust it with icing sugar, and serve with raspberries and mascarpone.