Baked Chocolate Mousse with Passion Fruit

INGREDIENTS:

For the Chocolate Mousse:

• 300g Dark Bitter Chocolate (min 60% cocoa fat)
• 150g Unsalted Butter
• 6 Eggs
• 50g Caster Sugar
• 1 Pinch of Ground Anise

For the Passion Fruit Mousse:

• 250g Mascarpone
• 50ml Double Cream
• 3tbsp Icing Sugar
• 3 Passion Fruit (pulp)

METHOD:

Step 1:

• Line the base and sides of a 20 cm spring-bottomed cake tin with greaseproof paper and set the oven to 180°C.

Step 2:

• Melt the chocolate and butter in a metal bowl over a pan of simmering water.

Step 3:

• Separate the eggs and whisk the yolks with 2 tablespoons of the caster sugar and the anise for half a minute. Stir in the melted chocolate and mix well.

Step 4:

• Beat the egg whites with the remaining sugar until very stiff, quickly fold one-third of the whites into the chocolate mix, then gently fold in the remainder and pour the mix into the cake tin.

Step 5:

• Place on the middle shelf of the oven and bake for 20 minutes.

Step 6:

• Remove from the oven and allow to cool before serving.

Step 7:

• To make the passion fruit mousse put all of the ingredients into a bowl and beat together until firm.

Step 8:

• To serve transfer the baked chocolate mousse to a plate accompanied.