Chocolate Mousse Cake

2. Melt the butter and chocolate together with half the sugar over a gentle heat, then remove from the heat and beat in the egg yolks.

3. Whisk the egg whites until they form soft peaks then whisk in the remaining sugar. Fold into the chocolate mixture and transfer to the prepared sandwich tin.

4. Cook the cake in the centre of the oven for 30 minutes until risen and a crust forms. Remove from the oven and leave to cool ? don?t worry if it sinks and cracks as it cools, this is perfectly normal for this type of cake!

5. Meanwhile, whizz the raspberries in a liquidiser with the icing sugar and Kirsch. Pass the sauce through a sieve to remove the seeds.

6. To serve, cut the cake into wedges and serve with a spoonful of creme fraiche or mascarpone (if wished) and a drizzle of raspberry sauce. Decorate with fresh raspberries.