166 Fudgy chocolate mousse cake with roasted strawberries Oven setting: CircoTherm® and VarioSteam METHOD Preheat oven on CircoTherm® to 150°C with a medium level of steam. Serves: 8–10 Preparation time: 20 minutes Grease and line a 20cm round deep sided cake pan, ensuring the sides of the Cooking time: 60 minutes baking paper are higher than the rim, because it will rise. Level of difficulty: Medium In a small saucepan, place 200g of the sugar with the water and dissolve on a low heat for about 5 minutes. INGREDIENTS Place the chocolate and butter in a bowl over a pan of simmering water to melt. 300g caster sugar (divided) Add the sugar syrup and stir until almost melted then remove the bowl from the ½ cup water simmering water and finish melting off the heat, stirring until completely melted and combined. Set aside. 340g dark cooking chocolate, broken up 225g unsalted butter, cut into pieces In the bowl of a stand mixer with whisk attachment, add eggs with the remaining 5 eggs 100g of sugar and whisk on high speed until eggs triple in volume. ROASTED STRAWBERRIES Turn the mixer to low and slowly pour chocolate mixture into the egg mixture. 500g small strawberries, hulled (halved if large) Don’t over mix. 1/3 cup caster sugar Pour the mixture into the prepared pan and place in oven on shelf level 3. 2 tsp lemon juice Bake for about an hour or until just set, it will have a slight wobble in the centre. Remove from oven and cool completely in the pan. 1 cup crème fraîche, to serve Meanwhile, to roast the strawberries, set oven to the grill setting. Toss strawberries together with sugar and lemon juice to coat in a medium bowl. Spread out on a large baking tray and grill for 6–8 minutes, or until strawberries are tender and juices bubble. Serve slices of cake with roasted strawberries and a dollop of crème fraiche. THE NEFF AUSTRALIA COOKBOOK DESSERTS