Mary Berry's rich, liberal pastry is fit for a festival and makes a staggering centerpiece.
Hardware and readiness: for this formula you will require a 20cm/8in round springform cake tin.
Fixings
For the chocolate cake
25g/1oz cocoa powder, in addition to additional for cleaning
3 tbsp bubbling water
100g/3½oz caster sugar
100g/3½oz self-raising flour
1 level tsp preparing powder
2 extensive unfenced eggs
100g/3½oz margarine, in addition to additional for lubing
2 tbsp schnaps
For the mousse
300g/11oz plain chocolate (close to 40-50 for every penny cocoa solids), broken into squares
450ml/16fl oz whipping cream
To serve
225g/8oz new raspberries and blueberries
twofold cream
icing sugar, for cleaning
Strategy
Preheat the stove to 180C/160C Fan/Gas 4. Oil the tin with margarine and line the base and agrees with heating paper. You have to line the tin ideal to the best despite the fact that the wipe won't fill it.
For the chocolate cake, measure the cocoa powder into a huge bowl. Pour over the bubbling water and blend to a glue with a spatula. Include whatever remains of the dry fixings and the eggs and margarine and beat until smooth utilizing a hand-held blender.
Spoon the cake blend into the readied cake tin and level the surface with a palette cut. Prepare in the stove for 20-25 minutes, or until the point when a stick embedded into the focal point of the cake tells the truth and the cake feels springy to the touch.
While the cake is as yet hot, brush the schnaps over the highest point of the cake. Leave the cake to cool in the tin.
Then, for the mousse, put the chocolate in a bowl and dissolve over a skillet of delicately stewing water (don't enable the base of the bowl to touch the water). Blend consistently, taking consideration not to give the chocolate a chance to get excessively hot. Put aside to cool a bit.
Whip the cream until the point that delicate pinnacles shape when the whisk is evacuated. Painstakingly crease in the dissolved chocolate until smooth and not streaky.
At the point when the cake has cooled, and keeping in mind that it is still in the tin, spoon the chocolate mousse to finish everything and level with a palette cut. Cover the cake tin with stick film and chill in the cooler for at least 4 hours, and ideally overnight, until the point that the mousse is firm.
To serve, precisely expel the cake from the tin and exchange it to a level plate. Tidy the best with cocoa powder, at that point heap the raspberries and blueberries into the inside. Complete with a light cleaning of icing sugar. Cut into wedges and present with pouring cream.
