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Baked chocolate mousse with candied fennel


  • For the baked chocolate mousse

  • 0.5 bulb Fennel thinly sliced

  • 300 g dark bitter Chocolate at least 60 per cent cocoa content

  • 150 g unsalted butter

  • 6 Free Range Eggs separated

  • 50 g caster sugar

  • For the candied fennel

  • 1 bulb Fennel sliced

  • 100 g caster sugar

  • 100 ml Water

  • To serve

  • icing sugar to dust

  • cocoa powder to dust

  • Double cream whipped

  • few sprigs fresh Mint


  • For the baked chocolate mousse:

  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    For the baked chocolate mousse, line the base and sides of a 20cm/8in spring-bottomed cake tin with greaseproof paper. Lay the slices of fennel over the base of the tin.

  • 3.

    Place the chocolate and butter into a heatproof bowl over a pan of gently simmering water and heat, stirring occasionally, until melted and well combined. Remove from the heat and allow to cool slightly.

  • 4.

    Place the egg yolks into a bowl with two tablespoons of the sugar and whisk together. Stir in the melted chocolate and mix well.

  • 5.

    Place the egg whites into a separate clean bowl with the remaining sugar and whisk until stiff peaks form when the whisk is removed.

  • 6.

    Fold one-third of the egg white mixture into the chocolate mixture, to loosen it, then gently fold in the remainder and pour the mixture into the cake tin.

  • 7.

    Place on the middle shelf of the oven and bake for 20 minutes, until risen and set. Remove from the oven and allow to cool before serving.

  • For the candied fennel:

  • 1.

    Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. Remove from the heat and allow to cool.

  • To serve:

  • 1.

    To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. Serve with the candied fennel, a spoonful of whipped cream and a sprig of fresh mint.

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