Baked raspberry dark chocolate mousse recipe

Ingredients

• 300 g chocolate, broken into pieces
• 150 g butter
• 6 eggs
• 200 g caster sugar
• 300 g raspberries, plus extra to serve
• Whipped cream, to serve

Method

1. Heat the oven to 180°C (gas 4). Line the base of a 20cm cake tin and arrange the raspberries over it.
2. Melt the chocolate and butter together above gently simmering water. Cool briefly, then beat in the egg yolks and 50g of the caster sugar.
3. Whisk the egg whites to stiff peaks. Add the remaining sugar gradually and whisk until glossy.
4. Fold a spoonful of meringue into the chocolate mixture, then fold in the remainder gently. Pour over the raspberries and bake for 25 minutes.
5. Cool before serving with extra raspberries and whipped cream.