Baked chocolate mousse with passion fruit Chocolate Recipes

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Baked chocolate mousse with passion fruit


300g/10˝oz dark chocolate
150g/5oz unsalted butter
55g/2oz caster sugar
6 eggs, separated
a little extra butter, to grease the tin
For the passion fruit mousse:
255g/9oz mascarpone
55ml/2fl oz double cream
3 tbsp icing sugar
3 passion fruit (pulp)
To finish:
icing sugar
cocoa powder
sprigs of mint


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.

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