FROZEN CHOCOLATE MOUSSE CAKE

PREP + COOK TIME 40 MINUTES (+ FREEZING) SERVES 8

200g dark chocolate, chopped

2¼ cups (450g) fresh ricotta

½ cup (110g) caster sugar

150g almond nougat, chopped coarsely 300ml thickened cream

125g raspberries

¼ cup (20g) flaked almonds, roasted

CHOCOLATE SAUCE

½ cup (125ml) pouring cream 200g milk chocolate (33% cocoa),

chopped finely 1 Grease a 14cm x 21cm loaf pan; line base and two long sides with baking paper, extending the paper

5cm above edges of pan.

2 Place chocolate in a small heatproof bowl over a small saucepan of gently simmering water (don’t allow bowl to touch water); stir until melted. 3 Process ricotta and sugar until smooth; transfer to a medium bowl. Stir in melted chocolate and nougat.

4 Beat cream in a small bowl with an electric mixer until soft peaks form. Fold cream into chocolate mixture. Spoon mixture into pan, cover with foil; freeze overnight. 5 Just before serving, make chocolate sauce.

6 Turn mousse cake onto a serving platter; drizzle with a little of the chocolate sauce. Scatter with raspberries and nuts. Serve sliced with remaining chocolate sauce.

CHOCOLATE SAUCE

Bring pouring cream almost to the boil in a small saucepan over low-medium heat. Add milk chocolate; stir until smooth.