Rowie’s Decadent Chocolate Mousse Cake


340g dark chocolate (70% coca solids), chopped

225g unsalted butter, chopped

210g caster sugar

100ml water

5 eggs

250g raspberries

This is a delicious Decadent Chocolate Mousse Cake by our Free From Goddess, Rowie Dillon! Send your guests to epicurean heaven with this luxurious mousse-like cake that sets further on cooling.

Serves 10-12


Preheat the oven to 120°C. Grease and line a 20cm round cake tin.

Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water).

Beat the eggs and 70g of the sugar in a bowl with electric beaters for 8 minutes, or until tripled in volume.

Combine the remaining sugar and the water in a saucepan over medium heat and stir until the sugar has dissolved. Pour into the melted chocolate and set aside to cool slightly. If the mixture goes lumpy, give it a stir.

Fold the chocolate mixture into the egg mixture and beat slowly until smooth. Pour into the prepared tin. Place a folded tea towel in a large roasting tin.

Place the cake tin on top and add enough water to reach three-quarters of the way up the side of the tin. Bake for 1 hour or until set – it should be bouncy and firm but still a little sticky. Cool in the water.

Gently turn out onto a serving plate when completely cool. Decorate the cake with raspberries and serve.