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Method
1. Preheat oven to 120˚C. Grease and line an International Bakeware 20cm round
cake tin.
2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water
(do not let the bowl touch the water)
3. Place the Splash Guard in position and beat the eggs and 70g of the sugar in a bowl
with the flat mixing paddle for 8 minutes, or until tripled in volume.
4. Combine the remaining sugar and the water in a saucepan over medium heat and stir
until the sugar has dissolved. Pour into the melted chocolate and set aside to cool
slightly. If the mixture goes lumpy, give it a stir.
5. Pour the chocolate mixture into the egg mixture and beat slowly until smooth. Pour
into the prepared tin. Place a folded tea towel in a large roasting tin.
6. Place the cake tin on top of the tea towel and add enough water to reach ¾ of the way
up the side of the tin. Bake for 1 hour or until set - it should be bouncy and rm but still
a little sticky. Cool in the water. Set aside to cool.
7. Gently turn out onto a serving plate when completely cool. Decorate the cake with
raspberries and serve.
340g dark chocolate, chopped 70% Cocoa Solid
225g unsalted butter, chopped
210g castor sugar
100ml water
5 eggs
250g raspberries
INGREDIENTS
Flat Mixing Paddle
Stir, mix or beat - perfect for
cakes, cookies, batters
& whipping
DECADENT
CHOCOLATE
MOUSSE CAKE
SERVES 4
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