Mary Berry's chocolate mousse cake recipe is perfect centrepiece for any New Year's Eve party
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Mary Berry's glorious chocolate mousse cake, rich and perfect for celebrations, can effortlessly take the spotlight at any gathering. The recipe notes said: "Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece.".
This exquisite dessert serves eight to 10 people and promises readiness in less than four hours, including the necessary chilling time. For ideal results, the instructions recommend using a 20cm springform cake tin. The sponge base can be made ahead and frozen, then defrosted prior to adding the mousse layer, which helps to take the stress out of a party, reports the Express.
Ingredients:. For the cake:. 25g cocoa powder, plus extra for dusting. Three tablespoons of boiling water. 100g caster sugar. 100g self-raising flour. One teaspoon of baking powder. Two large free-range eggs. 100g margarine, plus extra for greasing. Two tablespoons of brandy.
For the mousse:. 300g dark chocolate, no more than 40 to 50 percent cocoa solids. 450ml whipping cream. To serve:. 225g fresh raspberries and blueberries. Double cream. Icing sugar, for dusting. Method:. The method kicks off by preheating the oven to 180C (160C Fan), preparing the tin with a good grease and lining it neatly with baking paper.
To start crafting the chocolate sponge, mix cocoa powder into a large bowl with boiling water, then join with the rest of the dry ingredients, eggs, and margarine, beating it to a smooth perfection. Spoon the mixture into the tin and bake for 20 to 25 minutes until a skewer inserted into the cake comes out clean. While it's still hot, brush the brandy over the top of the cake and let it cool in the tin.
