Linda's Kitchen

Chocolate Delight

SERVES 8-10

This sumptuous dessert of sherry-moistened sponge surrounding a rich chocolate mousse filling, all covered with whipped cream, is always a huge success. Everyone asks for the recipe, so here it is!

Ingredients

½pint/300ml milk
a dash of vegetarian sherry
8oz/250g trifle sponges, split in half horizontally
6oz/175g margarine
4oz/125g caster sugar
pinch of salt
6 free-range eggs, separated
8oz/250g plain chocolate
½pint/300ml double cream, whipped
grated plain chocolate to decorate

Method

1. Mix the milk with the sherry in a shallow dish.
Dip the split trifle sponges in it briefly to moisten, then use to line a greased 8 inch (20cm) soufflé dish. Line the sides first and then cover the bottom.

2. Cream the margarine with the sugar and salt until light and fluffy, then beat in the egg yolks.
Beat until the mixture is pale yellow.

3. Melt the chocolate in a bowl over hot water, or in the microwave.
Gradually beat the chocolate into the egg yolk mixture. In another bowl, whisk the egg whites until very stiff and fold into the mixture.

4. Pour into the sponge-lined dish, cover and chill for at least 24 hours.

5. Turn out, cover with whipped cream and decorate with grated chocolate.

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