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Annabel Karmel's chocolate mousse Passover cake

I created this recipe for my family Seder and I'm delighted to share it with JC readers.



Serves: 8

    • Preheat the oven to 160C Fan. Grease and line a 20cm deep loose bottomed cake tin with baking paper.
    • To make the cake. Melt the chocolate over a pan of simmering water until runny. Whisk the egg yolks and caster sugar together until thick and fluffy, whisk in the butter, a little at a time then add the melted chocolate. Whisk the whites in a large bowl until stiff. Fold the whites into the yolk mixture with the ground almonds 
    • Spoon the mixture into the tin.
    • Bake for 50 minutes until well risen and firm in the middle . Leave to cool.  The top will crack a little as it's similar to a brownie, so don't worry. Slice in half when cold .
    • To make the mousse.  Whisk the cream until soft peaks. Stir in the melted chocolate .
    • Brush both cakes with the rum.
    • Put one cake on a plate. Spoon the mousse on top and level with a spatula . Put the second cake on top . Dust with cocoa and arrange the berries on top .  Sift over some of the icing sugar and drizzle over 50g of melted chocolate.



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