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Once your dark chocolate cake is cool, make your creamy chocolate mousse. Chop the chocolate into bite-sized pieces and melt them in a large heatproof bowl in a medium saucepan of gently simmering water (this is known as a double boiler). The melted chocolate should be hot to the touch to ensure it is well incorporated in the next stage.
Transfer the chocolate mousse cake to the fridge to set for at least 3 hours. To remove the flourless chocolate mousse cake, heat a sharp knife (or a palette knife) in a bowl of hot water, wipe it with a clean tea towel, and then slide it around the inside of the tin.
Moist, rich, decadent – this delicious dark chocolate mousse cake is a classic Raymond Blanc dessert! Preheat the oven to 170°C/Fan 150°C /Gas 3½. Begin by making the cake layer in a cake tin (preferably a 9-inch springform pan). Cut a circle of parchment paper to cover the tin’s base, and lightly butter the paper on both sides.
This light-textured flourless (and gluten free!) chocolate cake, adapted from Entertaining With Mary Berry, looks and sounds fancy, but it’s easy to make with just a handful of ingredients. Need to keep it booze-free? “Replace the Cointreau with orange juice,” Berry, the beloved former co-judge of The Great British Baking Show, suggests.
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