Baked Chocolate Mousse

Serves 6 - 8

Ingredients:

Method:

Grease a 20 cm diameter spring-form tin and line the base with grease-proof paper.

Melt the chocolate in a bowl over a pan of barely simmering water – or microwave carefully. Allow chocolate to cool.

Beat the butter and sugar together until pale and fluffy, add the egg yolks one at a time, then mix in the cooled chocolate.

Whist the egg whites until soft peaks form. Fold 2 tablespoons into the chocolate mixture (folding = using gentle scooping motion, not beating the crap out of it), then fold remainder through.

Pour into the tin and bake for one hour at 160oC, or until a crust has formed on top of the cake.

Take tin out of the oven, cool on a wire rack (the cake will fall a little, don’t panic) then remove from the tin.

Dust with icing sugar and serve slim wedges with dollops of cream and a few strawberries to the side.