WHITE CHOCOLATE MOUSSE

INGREDIENTS:

750gr white cooking chocolate
700gr cream (NOT whipped cream)
100ml water
Berries (optional)

METHOD:

Melt chocolate in a doublepan or a large bowl above a pot of simmering water.
When melted, add water and stir.
In a different bowl, whip cream to medium thickness.
When done and chocolate is cool, add a little bit of cream (3 spoons) and mix GENTLY until combined, then add the rest of the cream and berries, stirring GENTLY.

FOOLPROOF CHOCOLATE CAKE

INGREDIENTS:

4 tbls butter
1 small cup sugar
1 beaten egg
2 tbls melted Golden Syrup
2 cups Self Raising Flour
2 tbls cocoa
1 teas bicarb soda
1 cup milk
1 teas baking powder

METHOD:

Beat together till smooth : butter, sugar, egg, golden syrup.

Sift together flour and cocoa and add to mixture.
Dissolve bicarb soda in the milk and add.
Beat mixture until it is light.
Lastly add in and mix through baking powder.
Pour into greased cake tin.

Bake at 180C for 45 mins.

Ice and decorate when cooled.
This cakes keeps very well.