MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mary Berry's Celebration Chocolate Mousse Cake
Categories: Cakes
Yield: 1 Cake

MMMMM-----------------------CHOCOLATE CAKE----------------------------
1 oz Cocoa powder; (25 g) plus
-extra for dusting
3 tb Water; boiling
3 oz Caster sugar (100 g)
3 oz Self-raising flour (100 g)
1 ts Baking powder; level
2 lg Free-range eggs
3 oz Margarine (100 g); plus
-extra for greasing
2 tb Brandy

MMMMM---------------------------MOUSSE--------------------------------
11 oz Plain chocolate (300 g); (no
-more than 40-50 per cent
-cocoa solids); broken into
-squares
16 oz Whipping cream (450 ml)

MMMMM--------------------------TO SERVE-------------------------------
8 oz Fresh raspberries and
-blueberries (225 g)
Double cream
Icing sugar; for dusting

Preheat the oven to 180°C/160°C Fan/Gas 4. Grease the tin with
margarine and line the base and sides with baking paper. You need to
line the tin right to the top even though the sponge will not fill it.

For the chocolate cake, measure the cocoa powder into a large bowl.
Pour over the boiling water and mix to a paste with a spatula. Add
the rest of the dry ingredients and the eggs and margarine and beat
until smooth using a hand-held mixer.

Spoon the cake mixture into the prepared cake tin and level the
surface with a palette knife. Bake in the oven for 20-25 minutes, or
until a skewer inserted into the centre of the cake comes out clean
and the cake feels springy to the touch.

While the cake is still hot, brush the brandy over the top of the
cake. Leave the cake to cool in the tin.

Meanwhile, for the mousse, place the chocolate in a bowl and melt
over a pan of gently simmering water (do not allow the base of the
bowl to touch the water). Stir continuously, taking care not to let
the chocolate get too hot. Set aside to cool a little.

Whip the cream until soft peaks form when the whisk is removed.
Carefully fold in the melted chocolate until smooth and not streaky.

When the cake has cooled, and while it is still in the tin, spoon the
chocolate mousse on top and level with a palette knife. Cover the
cake tin with cling film and chill in the fridge for a minimum of 4
hours, and preferably overnight, until the mousse is firm.

To serve, carefully remove the cake from the tin and transfer it to a
flat plate. Dust the top with cocoa powder, then pile the raspberries
and blueberries into the centre. Finish with a light dusting of icing
sugar. Cut into wedges and serve with pouring cream.

Recipe by Mary Berry

Recipe FROM: <gemini://gmi.noulin.net/cooking/89.gmi>

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