Chocolate Mousse Torte

Possibly the easiest, most chocolately pud we have ever made!

SERVES 10

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

2

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