*  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 (don’t 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. Don’t 
 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 you’ve tasted this exceptional chocolate cake, you’ll 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.