Chocolate Mousse Cake

Shortbread: Preheat your oven to 320°F. Cream butter and sugar together until light and creamy. Stir in flours. Weigh off 1.76 oz of the finished mixture and add the 2t cocoa and flour. Crumble this mixture onto some baking paper and bake for 15-20 mins until crisp. Line the bottom of a 7.9 oz spring form cake tin with paper and spread out the remaining shortbread. Bake in oven for 15-20mins. Cool. Line the sides of the tin with plastic wrap before adding the mousses.

White chocolate mousse: Pour the hot cream into the chopped white chocolate and stir until smooth. Mix together the gelatine and water and leave to swell. Microwave the gelatine for a few seconds to dissolve. Stir into the white chocolate and cream. Leave to cool for 10mins. Fold in the cream and pour over the cooked shortbread base. Refrigerate for 2 hours.

Dark chocolate mousse: Melt the butter and add the chocolate. Stir until smooth. Mix together the gelatine and water and leave to swell. Microwave the gelatine for a few seconds to dissolve. Stir into the chocolate and butter. Leave to cool for 10mins. Whisk together the egg and sugar until very fluffy and creamy. Fold into the chocolate and butter mix. Fold in the whipped cream and pour onto the set white chocolate mousse. Refrigerate for 2 hours.

Chocolate leaves: Spread melted chocolate over clean camelia leaves and leave to set in the fridge. Gently peel off the leaves from the chocolate and leave in the fridge until needed.

Walnut nuggets: Put all ingredients into a saucepan and stir over a low heat until the mixture caramelises and the walnuts are well coated. Tip onto greased baking paper and leave to set.

To assemble: Remove cake from tin and put onto a cake plate. Sprinkle over the chocolate soil, add the chocolate leaves, walnut nuggets and blackberries. Serve.