Serves 12 -14

Ingredients

75g             Raisins
20ml           Courvoisier VS® Cognac @ 60% ABV

For the base

450g           Plain chocolate
10               large eggs, separated
250g           Caster sugar
200g           Unsalted butter

For the Mousse filling

450g           Dark chocolate
8                large eggs
55ml           Courvoisier VS® Cognac @ 60% ABV 

Method

1/      Soak the raisins overnight in the Courvoisier VS® Cognac

2/      Pre-heat oven to 180°C.  Grease and line a 22cm loose bottom spring form cake tin.

3/      To make the base, melt the 225g plain chocolate.  Whisk 5 egg yolks with the sugar until thick.  Beat in the butter and then beat in the melted chocolate until smooth.

4/         Whisk 5 egg whites until firm and then fold in.  Transfer to the tin and bake for 40 minutes.  Leave to cool in the tin.

5/      To make the mousse filling, melt the dark chocolate. Separate the remaining eggs and beat in the egg yolks.  Stir in the Courvoisier VS® Cognac.  Whisk the egg whites until firm and fold into the chocolate mixture. Fold in the raisins.

6/         Gently push the centre of the baked chocolate sponge down and pour in the chocolate mousse.  Chill to set.

7/         Drizzle with melted dark chocolate to decorate.