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Chocolate Mousse Cake

INGREDIENTS (Serves 8)

For cake:

2 level tbsp cocoa powder, dissolved in 1 tbsp hot water

225g softened marg or butter

4 eggs

225g self-raising flour

1 level tsp baking powder

225g golden caster sugar

In season fresh fruit to decorate

For mousse:

175g dark chocolate

2 eggs, separated

2 tbsps rum

300ml double cream, lightly whipped until solid

DIRECTIONS

1. Preheat oven 180 C or gas mark 4.
2. Prepare 2 small sandwich tins by greasing and lining.
3. Put all cake ingredients into a bow land beat for 2-3 minutes.
4. Half fill tins and smooth the tops.
5. Bake for 30-35 minutes until firm and well risen.
6. Remove the cakes from the oven, cool in the tins for 5 minutes,  then turn out onto a wire rack to cool.

To make mousse:

1. Break chocolate into pieces and melt slowly with the rum in a bowl over a pan of hot water.

2. When chocolate has cooled slightly, stir in egg yolks and folded in the whipped cream.
3. Whisk the egg whites until stiff but not dry, gently fold into the mixture.

Sandwich the layers together with 2/3 of the mousse.

Decorate the top with the remaining mousse and the fruit.