One of Mary Wilson's desserts on the RTÉ One series 'The Restaurant'.
- 250 g raspberries /strawberries
- for the ice cream:
- 1 vanilla pod
- 500 ml cream
- 4 free range egg yolks
- 75 g caster sugar
- for the chocolate mousse cake:
- 450 g good quality dark chocolate
- 120 g unsalted butter
- 2 tblsp caster sugar
- 4 medium organic eggs
- 1 tblsp plain flour (sifted)
- 1 tbslp cocoa powder for dusting
- To make the ice cream, split the vanilla pod in half and scoop the seeds into a pot along with the pod and the cream, bring everything to just under the boil.
- Whisk the egg yolks and sugar until pale and thick. Pour the hot cream over them, whisking all the time.
- Sieve this mixture back into the pot and cook on a low heat until the mixture coats the back of a spoon, stir constantly.
- Leave to cook and churn in an ice cream machine until thick.
- Pre-heat oven to 200ºC (Gas 7).
- Break the chocolate into small pieces and place in a bowl with the butter and half the caster sugar over a pot of simmering water, leave until everything Is melted, then stir until all ingredients combined.
- Put the eggs and the remaining sugar in a food processor and blend for about 10 minutes - the mixture will have more than doubled in size and be very thick and pale.
- Transfer to a large bowl and gradually fold in the flour and then the cooled melted chocolate mixture (if the mixture ‘splits’ at this point, add a little water and it will emulsify again).
- When ready the mixture will be quite runny, at this point, pour it into a buttered 20-cm Springform cake tin (with a removeable base) and bake in the oven for 6 minutes, the rim will be cooked while the centre appears liquid.
- Leave the cake to cool and cover and leave in a cool place (not the fridge) It is best to leave this cake set overnight.
- To serve, cut a slice of cake and dust with cocoa powder and garnish with ice cream scoop and some fresh raspberries.