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Frozen Chocolate Mousse Cake

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“Adapted from a French cookbook, I cannot believe how something this delicious can be so easy to make. And the results are truly magnificent. Decorate nicely, and you could swear this came from a big French Patisserie. By the way, the recipe says that the cake and the sauce both can be frozen for one month. The cake and sauce are unsuitable to microwave. MMM....When I made this me and my hubby finished it in one go, and he doesn't even like chocolate that much!”

Ingredients Nutrition


  1. Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper.
  2. Melt combined chocolate and butter in heatproof bowl over hot water, or microwave.
  3. Cool to room temperature.
  4. Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour.
  5. Then fold in chocolate mixture.
  6. Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre.
  7. Leave cake to become cold in pan.
  8. Cover cake pan w/foil and freeze for several hours or overnight.
  9. Just before serving, place cake pan in hot water to loosen cake (for me this step wasn't necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired.
  10. BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain.
  11. Pour berry sauce over slices cut, and serve-- Mmmm.

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