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
Method:
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.
