Chocoholics beware, this chocolate mousse cake recipe is sure to convert even the most savoury tooth!


Serves: 10

Cooking time: 60-75 mins

Preparation time: 20 mins


  • 300g (12oz) dark chocolate (min 70% solids) broken into small pieces
  • 200g (8oz) Kerrygold butter
  • 5 eggs – beaten
  • 250g (10oz) golden caster sugar
  • 100g (4oz) butter shortbread fingers, broken into bite-size pieces

To serve:

  • 284ml carton double cream
  • 225g (8oz) blueberries


  1. Heat the oven to 160C/fan 140C/gas mark 3. Line and butter a 23cm spring-form tin
  2. Put the chocolate and Kerrygold butter in a pan and melt over a very low heat.  Set aside
  3. Using an electric whisk beat the eggs with the sugar until the mixture is thick, pale and doubled in volume (takes about 5 mins)
  4. Pour the chocolate into the whisked egg mixture and gently, but thoroughly, fold in.  Add the broken biscuits and gently fold again
  5. Pour the mixture into the prepared tin and bake for 40-45mins until just firm
  6. Remove from the oven and allow to cool in the tin for about ½ to ¾ hour
  7. Serve immediately while still warm and gooey, with cream and fresh blueberries