James Martin - Baked Chocolate Mousse With Passionfruit

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 ounce dark chocolate
• 5 ounces unsalted butter
• 2 ounces caster sugar
• 6 eggs, separated
• extra butter, to grease the tin
• 9 ounces mascarpone
• 2 ounces double cream
• 3 tablespoons icing sugar
• 3 passion fruit (pulp)
• icing sugar
• cocoa powder
• 1 sprig fresh mint

Recipe

• 1 preheat the oven 180c/350f/gas 4. butter a 20cm/8in spring-bottomed cake tin with a removable base.
• 2 melt the chocolate and butter in a bowl over simmering water.
• 3 whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale.
• 4 add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.
• 5 pour into the cake tin and bake for about 20 minutes. cool and dust with icing sugar and cocoa powder.
• 6 to make the passion fruit mousse, beat all ingredients together in a bowl until firm and serve.