Ingredients

• 300g/10½oz dark chocolate
• 150g/5oz unsalted butter
• 55g/2oz caster sugar
• 6 eggs
• separated
• a little extra butter
• to grease the tin
• 255g/9oz mascarpone
• 55ml/2fl oz double cream
• 3 tbsp icing sugar
• 3 passion fruit (pulp)
• icing sugar
• cocoa powder
• sprigs of mint

Directions

• Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base.
• Melt the chocolate and butter in a bowl over simmering water.
• Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale.
• Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.
• Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.
• To make the passion fruit mousse
• beat all ingredients together in a bowl until firm and serve.