Chocolate Mousse Cake With Raspberry Sauce

I love chocolate cakes (so does my hips......)This cake is rather rich, slightly decadent but sooooo yummy. Any berry can be used, I mostly make the sauce from a mixture of strawberries, raspberries and blueberries. As it's flourless I sometimes make it for Passover if we've had a light dinner.

• Ready In: 40 mins
• Serves: 10

Ingredients

• Cake

• 10  ounces  dark  unsweetened chocolate squares
• 5  ounces unsalted butter
• 6  eggs, separated
• 1⁄4 cup sugar

• For the raspberry sauce

• 4  ounces fresh raspberries or 4  ounces frozen raspberries
• 2  tablespoons icing sugar
• 1⁄4 cup water

Directions

1. Preheat the oven to 350°F.
2. Line the base and sides of a 8 inch spring form with greaseproof paper.
3. Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
4. Let slightly cool.
5. Whisk the yolks with 2 tbs of the sugar until creamy.
6. Stir in the melted chocolate and butter and mix well.
7. Beat the eggwhites with the remaining sugar until very stiff.
8. Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
9. Place on the middle shelf of the oven and bake for 20 minutes.
10. When the cake is cooled, keep refridgerated.
11. Sauce:
12. Put all the ingredients in a bowl, stir and then blend until smooth.
13. For an extra smooth sauce simply pass through a sieve.