Raspberry Mousse-Topped Chocolate Cake

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Great British Chefs


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1 large egg, separated

A pinch of salt

30 g caster sugar

40 g unsalted butter, melted and cooled

20 g dark chocolate, melted and cooled

25 g plain flour (or plain GF flour for a gluten-free version)

Half a teaspoon of baking powder

10 g cocoa

500 g fresh raspberries, plus extra for garnishing

A squeeze of lemon juice

2 large whole eggs

75 g caster sugar

110 ml white pudding wine (I used Sauternes, but Muscat or Vin Santo are also delicious)

Half a small pot (approx. 150ml) of double cream

3 leaves of gelatine, soaked in cold water for 5 – 10 minutes to soften.

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