CHOCOLATE BERRY PIE RECIPES

MARY BERRY'S CHOCOLATE MOUSSE CAKE RECIPE - BBC FOOD

Mary Berry's chocolate mousse cake recipe - BBC Food image

Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.

Provided by Mary Berry

Prep Time 12 hours

Cook Time 30 minutes

Yield Serves 8-10

Number Of Ingredients 13

Ingredients

25g/1oz cocoa powder, plus extra for dusting
3 tbsp boiling water
100g/3½oz caster sugar
100g/3½oz self-raising flour
1 level tsp baking powder
2 large free-range eggs
100g/3½oz margarine, plus extra for greasing
2 tbsp brandy
300g/11oz dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares
450ml/16fl oz whipping cream
225g/8oz fresh raspberries and blueberries
double cream
icing sugar, for dusting

Steps:

Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.
For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer.
Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.
While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.
Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky.
When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.
To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.

CHOCOLATE MOUSSE RECIPES - BBC GOOD FOOD

Chocolate mousse recipes - BBC Good Food image

Use dark, milk or white chocolate to make a silky smooth, light mousse. Our recipes include dinner party desserts and easy versions.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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MARY BERRY'S CHOCOLATE MOUSSE CAKE RECIPE - BBC FOOD

Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.
From bbc.co.uk
Reviews 4.6

To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.

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CHOCOLATE RASPBERRY PIE RECIPE: HOW TO MAKE IT

After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. —Ruth Bartel, Morris, Manitoba
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 395 calories per serving

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

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MARY BERRY'S CHOCOLATE MOUSSE CAKE RECIPE - BBC FOOD

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