Chocolate mousse cake recipe
 This gluten-free chocolate mousse cake is rich and indulgent and looks stunning decorated with raspberries and mint leaves. You will need a 20cm/8in springform cake tin and an electric mixer. 250g/9oz dark chocolate (70 per cent cocoa solids), broken into pieces125g/4½oz unsalted butter, cut into cubes, plus extra for greasing3 large free-range eggs, separated 175g/6oz caster sugar pinch sea salt 250g/9oz dark chocolate (70 per cent cocoa solids), broken into pieces 125g/4½oz unsalted butter, cut into cubes, plus extra for greasing 3 large free-range eggs, separated 175g/6oz caster sugar pinch sea salt handful of fresh raspberriesicing sugarfresh mint leaves handful of fresh raspberries icing sugar fresh mint leaves Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in springform cake tin and line with baking paper.Melt the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (ensure the bottom of the bowl does not touch the water). Once melted, remove from the heat and stir until smooth. Set aside for a few minutes to cool slightly.Using an electric mixer, whisk the egg yolks and sugar together in a large bowl for 2–3 minutes, until pale and creamy. Carefully fold in the melted chocolate until evenly combined.In another large bowl, whisk the egg whites together with a pinch of salt until stiff peaks form when the whisk is lifted. Gently fold the egg whites into the chocolate mixture until evenly combined.Pour the mixture into the prepared tin and bake for 30–35 minutes, until the outside is firm but the middle still has a very gentle wobble. Remove from the oven and leave to cool in the tin: it will form a crust and crack slightly as it cools and sets. Transfer the cake to a serving plate. Decorate with raspberries, sift over a little icing sugar and add some fresh mint leaves. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in springform cake tin and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in springform cake tin and line with baking paper. Melt the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (ensure the bottom of the bowl does not touch the water). Once melted, remove from the heat and stir until smooth. Set aside for a few minutes to cool slightly. Melt the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (ensure the bottom of the bowl does not touch the water). Once melted, remove from the heat and stir until smooth. Set aside for a few minutes to cool slightly. Using an electric mixer, whisk the egg yolks and sugar together in a large bowl for 2–3 minutes, until pale and creamy. Carefully fold in the melted chocolate until evenly combined. Using an electric mixer, whisk the egg yolks and sugar together in a large bowl for 2–3 minutes, until pale and creamy. Carefully fold in the melted chocolate until evenly combined. In another large bowl, whisk the egg whites together with a pinch of salt until stiff peaks form when the whisk is lifted. Gently fold the egg whites into the chocolate mixture until evenly combined. In another large bowl, whisk the egg whites together with a pinch of salt until stiff peaks form when the whisk is lifted. Gently fold the egg whites into the chocolate mixture until evenly combined. Pour the mixture into the prepared tin and bake for 30–35 minutes, until the outside is firm but the middle still has a very gentle wobble. Remove from the oven and leave to cool in the tin: it will form a crust and crack slightly as it cools and sets. Pour the mixture into the prepared tin and bake for 30–35 minutes, until the outside is firm but the middle still has a very gentle wobble. Remove from the oven and leave to cool in the tin: it will form a crust and crack slightly as it cools and sets. Transfer the cake to a serving plate. Decorate with raspberries, sift over a little icing sugar and add some fresh mint leaves. Transfer the cake to a serving plate. Decorate with raspberries, sift over a little icing sugar and add some fresh mint leaves.