Magical mousse

Yield: 8 servings

Measure Ingredient
200 grams Cadbury's Bournville chocolate
75 grams Butter; (3oz)
75 grams Castor sugar; (3oz)
3 \N Eggs; separated
50 grams Ground almonds; (2oz)
25 grams Plain flour; (1oz)
10 millilitres Dry instant coffee; (2 tsps)
60 millilitres Tia Maria liqueur; (3 tbs)
1 \N Egg
60 millilitres Cornflour; (3 tbs)
50 grams Castor sugar; (2oz)
400 millilitres Milk; (3/4 pint)
10 millilitres Gelatine; (2 tsps)
200 grams Cream cheese
284 millilitres Double cream; (1/2 pint)
5 millilitres Vanilla essence; (1 tsp)
\N \N A 20cm; (8 inch) deep, loose
\N \N ; based cake tin
\N \N ; greased and base
\N \N ; lined



Melt 75g of chocolate with the butter. Stir in the sugar, egg yolks, nuts and flour; beat until smooth. Fold in stiffly whisked egg whites. Turn mixture into the tin, bake at Gas Mark 4, 180øC, 350øF for 40 minutes until cooked through. Dissolve coffee in 2 tablespoons of hot water, add liqueur and soak the base; cool. Remove from tin, peel off paper then return to the clean tin.

Make a custard with the egg, cornflour, sugar and milk, heating without boiling. Stir in gelatine whilst hot. Keep covered in a bowl whilst cooling. When cold, whisk in cream cheese and the cream, continuing to whisk until quite thick and deliciously creamy. Halve mixture, add 75g of melted chocolate to one amount and essence to the other. Place spoonfuls of alternate coloured custards in the tin then swirl through. Smooth the top, cover with coarsely grated chocolate. Leave in the fridge to set.

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