CHOCOLATE MOUSSE

Makes enough for 2 cakes, if you are doing one layer

2 eggs

5 egg yolks

220 g (7¾ oz/1 cup) caster (superfine) sugar

400 g (14 oz) dark chocolate (55% cocoa), melted

625 ml (21½ fl oz/2½ cups) thin (pouring) cream (35% fat)

Put the eggs, yolks and sugar in a heatproof bowl over a saucepan of gently simmering water. Whisk the mixture, using a hand-held mixer or a whisk, for 5 minutes, or until thickened. Remove from the heat and fold in the melted chocolate. Set aside to cool.

Whip the cream to soft peaks. Fold the chocolate mixture gently through the cream. Chill for 2 hours, or until set.

Layer between a classic sponge, dollop next to a fruit cake, or serve in a curvy glass with strawberries on top.