Mary Berry’s. Saw her making it on telly, checked the recipe and had the base in the oven before taking Pizia for a walk. That’s how efficient I am. 🙂

I’ve made half of Mary’s portion, just to taste and see if it would make a nice pud for Christmas, I think it has a potential. The ingredients here are for my small round tin.

So, 13 g of cocoa powder was mashed into a paste with some hot water, then I added 50 g of margarine, 50 g of caster sugar, 50 g of self raising flour,1/2 tea spoon of baking powder and 1 egg all whipped into a cake, baked in a lined tin for 20 minutes in 180 degrees.  When making it next time, I’ll cut off some of the base, as in some places the base was nearly bigger than the layer of the mousse. What would also make the cake more fancy, I think, would be a thin layer of jelly maybe, instead I followed Mary’s suggestion and brushed the hot cake with whisky. Couldn’t taste it at all.

Once cooled, I made the mousse of 225 ml of whipping cream and 150 g of melted cooking chocolate. Mary recommends no more than 50% cocoa, but I found it lacking in excitement. Something has to be done next time to make that mousse more attractive. It looked great though, when the mousse set in the fridge for 5 hours, dusted with cocoa, a tower of raspberries on top, finished with icing sugar. Very nice, will be Olutafied next time.