Berry Mousse Torte

Ingredient

225g white chocolate , broken into pieces

75g unsalted butter

2 tablespoons brandy

6 eggs , separated

50g caster sugar 

50g plain flour 

finely grated rind of 1 lemon

TO DECORATE

350g white chocolate , broken into pieces 

450 soft fruits , eg strawberries , redcurrants , raspberries 

icing sugar for dusting 

lightly whipped cream to serve 

1- Preheat the oven to mark 160' . Grease and line a 23cm spring release tin . Melt the chocolate and butter gently in a bowl over a pan of simmering water . Remove pan from heat and stir in the brandy

2- Put the egg yolk in a bowl with 25g sugar . whisk until the mixture is pale and thick enough to leave a thin trail when the whisk is lifted . stir in the melted chocolate , flour and lemon rind 

3- Whisk egg yolks until stiff . Gradually whisk in rest of sugar . Fold a quarter of the whites into chocolate mixture using a large metal spoon . Fold in remainder 

4- Turn into the prepared tin . Bake for 30-40 minutes until well risen and the centre feels only just firm . cool in the tin 

5- To decorate , melt the white chocolate and pour into a small container such as a cleaned margarine tub . Leave to set 

6- Push chocolate out of the tab . using a sharp knife , pare off curls . If chocolate breaks off in brittle pieces , leave in a warm place or microwave briefly to soften

7- Turn the mousse cake onto a serving plate , peeling away the lining pan . Scatter with plenty of chocolate curls and soft fruits . dust with icing sugar and serve with lightly whipped cream