You will need:
- 1 ready made short crust dough, thinly rolled
For the mousse:
- 280 g dark chocolate, chopped
- 140 g butter, cut into cubes
- 80 ml water
- 4 eggs, separated
- 100 g sugar
- 40 g white chocolate to garnish
- 500g beans
Step 1:
Preheat the oven to 180ºC or gas mark 4
Step 2:
Gently place the short crust dough over the pie mould and start to push it down.
Work your way from the bottom, pushing the dough down around the sides of the mould and up to the top.
Remove any dough that hangs over the sides to finish.
Then take a fork and stab lightly to score the dough on the bottom of the mould. This will stop it from rising.
Step 3:
Put a sheet of greaseproof paper over the dough and pour the beans on top as an extra precaution to stop it from rising.
Place the pie mould in the centre of the oven and bake for 25 minutes.
Step 4:
When the crust has turned light brown, remove it from the oven and let it cool down.
Step 5:
Prepare a saucepan of gently simmering water and place a bowl on top.
Add the chocolate, butter and water and leave it to melt.
Stir every once in a while with a rubber spatula to combine the ingredients together.
When well melted, turn the heat off and take the bowl off the saucepan.
A quick tip - don't overheat the chocolate and butter as they will break and won't combine well.
Finally, pour in the egg yolks and stir them in.
Step 6:
Another quick tip before we start - it's very important that the utensils you use are very clean as even the smallest amount of grease or residue will stop the whites from whipping well.
Pour the egg whites into the mixing bowl and begin to whip them on a medium to high speed.
As soon as they start to become fluffy, gradually add the sugar.
When it starts to stiffen and thicken, turn the mixer off. To test the right consistency, gather up a little of the whipped whites on the mixing hook. If they stay then they're ready, if they fall off, whip for a little longer.
Step 7:
Spoon some of the whipped egg whites into the melted chocolate and gently mix them together.
Then add what is remaining and fold, scraping the bottom of the bowl to make sure it's all thoroughly combined.
Step 8:
Take the baked crust out of the mould then pour in the mousse and even it out.
Put the cake in the fridge to chill for 3 hours.
Step 9:
Remove the cake from the fridge.
Then grate the white chocolate over the top.
and it's now ready to serve! It's delicious alone but even better with raspberries! Just scatter a few on top, dust with icing sugar and dig in.
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