Baked chocolate fennel mousse cake with crème fraîche


  • 1 fennel, bulb only, cut in half lengthways and finely sliced
  • 300g/10½oz dark chocolate
  • 150g/5oz butter, plus extra for greasing
  • 6 free-range eggs, separated
  • 50g/2oz caster sugar
  • 200g/7oz crème fraîche, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/9.5in springform cake tin with greaseproof paper.

  2. Pour the mixture into the cake tin and gently smooth over the top. Bake in the oven for 20-25 minutes, or until the cake is golden-brown and springy to the touch. The cake is done when a skewer inserted into the middle comes out clean.

  3. Remove the cake from the oven and leave to cool on a wire rack.

  4. Serve the cake in slices with a dollop of crème fraîche.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 8