Recipe: Chocolate Mousse & Berry Cake

Yep, here we go. Another low-fat, melt in the mouth, taste sensation of a Weight Watchers cake recipe. It probably seems like we're cranking them out in our house right now!

Right now, I'd do just about anything to feel like I was still having something kinda special in the evening without caning half a king-size block of chocolate each like we had gotten into the habit of last year.

So without fail, these past few weeks we seem to have always found a way to have enough WW points left over at the end of each day to indulge our sweet tooth.

Here is another moist, delicious, at this point I'm still shaking my head thinking how can something this tasty only be 2.5 points number for you all.

Ingredients:
Canola oil spray
2 eggs
1/3 cup caster sugar
1/2 cup self-raising flour, sifted
2 tsp cornflour, sifted
1 tsp canola spread
2 tbsp hot water
2 tbsp cocoa powder
Hansells Chocolate Mousse sachet
1 cup trim milk (or based on quantity on mousse packet)
Strawberry/raspberry jam
Berries for topping

1. Preheat oven to 180 degrees. Spray a 20cm round cake pan with oil. Use electric beaters to beat eggs and sugar for about 8 minutes or until thick and creamy. Gently fold in sifted flours then combined canola spread  and 2 tablespoons hot water.

2. Pour cake mixture into pan. Bake for 20 minutes or until springy when pressed with fingertips. Turn out onto a wire rack to cool immediately. Reserve 1 tsp of cocoa for dusting, and place mousse, milk and cocoa in a medium bowl and stir until combined.

3. Cut cooled cake in half. Spread bottom half with the jam spread (we mixed strawberry and raspberry jam together). Spread 1/3 of the mousse mixture on top of the jam spread. Put the other half of the cake back on top. Spread remaining mousse all over the cake and dust with reserved cocoa. Pile berries on top of cake (we would've but we ate them all!). Refrigerate for 1 hour before serving.

Keeps for days in the fridge. That's if it lasts that long that is!

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