Title: Chocolate velvet mousse cake with raspberries
 Categories: Cakes, Chocolate, Desserts, New, Try this so
      Yield: 8 Servings
 
    400 g  Plain chocolate
    125 g  Unsalted butter
      5 md 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. Recipe