This recipe was created by Vegan Chef Day.

Prep time - 15 minutes

Chill time - 60 minutes

Difficulty - Easy

Serves / makes - 8 portions

Ingredients

500ml soya cream

300g dark cooking chocolate 

1-2T cocoa powder

200g frozen raspberries

Equipment

Large bowl

Saucepan

Glass bowl

Mould, you can use a large one, as I did, or small moulds

Slim knife

Plate or board

Fine sieve for dusting

Method

1. Put the cream into a large bowl.

2. Break the chocolate into pieces and put it into a glass bowl. Add 3cm water to the saucepan, put the glass bowl into the pan. Heat the pan, on a medium heat, until the chocolate has melted.

3. Pour the chocolate into the bowl. Use the whisk to briskly mix the chocolate and cream together. Pour the mixture into the mould. I set my cake in the freezer so it will be easier to remove from the mould and so that it is a cleaner, more precise, shape. If you are not bothered about this you can set the cake at room temperature or in the fridge instead.)

4. Once the mousse cake has set slide a slim knife around the edge, between the cake and the mould. Turn the mousse cake out onto a plate or board. Allow it to defrost for around 1 hour (if it was in the freezer) until the cake has softened through to the centre. Put the cocoa powder into a fine sieve and dust the whole cake with a fine layer of cocoa powder.

5. Place frozen raspberries around the cake. The mousse cake is quite rich so the sharp raspberries cut through the richness. Serve the cake with one spoon, for you and your partner to feed each other with!