Chocolate Mousse Torte
Possibly the easiest, most chocolately pud we have ever made!
500g (1lb) dark chocolate, broken into squares
550ml (18floz) double cream 1tbsp vanilla bean paste 5tbsp cassis
2tsp icing sugar, sieved
100g (3½oz) raspberries
Line a 35cm x 12cm (14in x 1
5in) loose-based tin. (You could use a 20cm (8in) round
tin if you prefer). Put the chocolate into a bowl resting over a pan of simmering water and leave to melt. Whip the double cream until it forms soft peaks. Fold in the vanilla bean paste and melted chocolate until combined.
Pour the mixture into the
prepared tin. Chill for at least 3 hours or ideally overnight.
Heat the cassis in a pan for a few minutes until syrupy. remove the mousse torte from the tin and transfer on to a serving plate. Dust with icing sugar, arrange several raspberries on top and drizzle with the syrupy cassis.
Per ServInG: 554 cals, 44g fat, 26g saturated, 35g carbs