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