Chocolate Mousse Cake With Raspberry Sauce - cooking recipe

Ingredients

300 g dark chocolate, 60% cocoa fat
150 unsalted butter
6 eggs, separated
50 g sugar
100 g raspberries
2 tablespoons powdered sugar
50 ml water
1 bunch of fresh mint

Preparation

Line the base and sides of a 8 inch springform cake rin with parchment paper.
Preheat oven to 350 degrees.
Melt the chocolate and butter in a double boiler.
In a separate bowl, whisk the egg yolks with 2 tablespoons of sugar. Stir in the melted and chocolate/butter mixture.
Beat the egg whites with the remaining sugar in a separate bowl until very stiff.
Quickly fold in the chocolate mixture in two batches and pour the mix in the cake tin.
Bake for 20 minutes.
To make the sauce, blend the raspberries, sugar, and water in a bowl. Blend until smooth.
Pass through a sieve if you wish an extra smooth sauce.