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* Exported from MasterCook * Chocolate Velvet Mousse Cake with Raspberries Recipe By : Tesco Vegetarian Summer Collection 1997 Serving Size : 8 Preparation Time :0:37 Categories : Cakes Chocolate Desserts New Try This Soon! Not Sent Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 400 g plain chocolate 125 g unsalted butter 5 medium free-range eggs -- separated 125 g caster sugar 142 ml double cream --- To Serve --- icing sugar -- to dust 225 g fresh raspberries or frozen raspberries -- defrosted 250 g mascarpone cheese 1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 25cm/10 in round loose-bottomed cake tin. 2. Break the chocolate into a bowl and add the butter. Stand the bowl over a saucepan of simmering water and heat until melted (dont allow the chocolate to overheat or boil). 3. In a clean bowl, whisk together the egg yolks and caster sugar until thick and pale. 4. In a separate bowl, whisk the egg whites until stiff. 5. Add the chocolate mixture to the egg yolks, then add the cream and mix well together. Carefully fold in the egg whites. 6. Pour the mixture into the prepared tin and bake for 25 minutes. Dont be alarmed if the cake still seems wobbly when you remove it from the oven - it sets as it cools. 7. When the cake is cold, dust it with icing sugar, and serve with the raspberries and mascarpone. - - - - - - - - - - - - - - - - - - NOTES : Once youve tasted this exceptional chocolate cake, youll be making it time and time again. Serves 8 Preparation: 12 minutes Cooking: 25 minutes Calories/fat per serving: 642 cals / 45g Cost per serving: £1.35 Chefs Note: The moist, sticky texture in the centre of this cake is one of the things that makes it special, so be careful not to overcook it. Kerry: Photo looks gorgeous - rich and gooey in the middle. Plain Text Version of This Recipe for Printing or Saving | |
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