CHOCOLATE CHAMPAGNE CAKE RECIPES

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 23cm loose-bottomed cake tin.
• Beat the butter with the sugar until pale and fluffy – this may take around 5 minutes or so. Gradually beat in the melted chocolate until smooth, then beat in the eggs one at a time.
• Gradually whisk in the Guinness. You will have a smooth batter at this point. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda, then fold carefully into the chocolate mixture.
• Pour into the tin and bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin, then turn out onto a cake plate.
• For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted chocolate. Spread evenly over the cake and serve.

Steps:

• Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – do not let the bottom of the bowl touch the water. Heat gently, stirring, until the chocolate is melted.
• Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined.
• In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
• Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired. Recipe from James Martin’s French Adventure by James Martin (http://www.hardiegrant.com/uk/publishing/bookfinder/book/james-martin_s-french-adventure-by-james-martin/9781849499545 >Quadrille £20) Photography by Peter Cassidy.