Photo of Clementine & chocolate fraisier dessert by WW

Clementine & chocolate fraisier dessert

Total Time
5 hr 5 min
30 min
35 min


Egg, whole, raw

4 large, raw

Caster Sugar

100 g

White Self Raising Flour

100 g

Egg white(s), raw

6 individual

Dark Chocolate

240 g

WW Hazelnut Cocoa Spread

1 tablespoon(s)


10 medium, peeled and thinly sliced


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Grease and line an 8 inch loose base baking tin. For the sponge, mix together the 4 whole eggs and sugar until light and fluffy. Gently fold in the flour without knocking the air out of the mixture. Add to the baking tin and bake for 22-27 minutes depending on your oven. To test if cooked, press the top gently and release, if the sponge springs back then it is ready. Leave the sponge to cool on a wire rack.
  2. Prepare another 8 inch cake tin for the Fraisier dessert by lining the sides of the tin with baking paper, then cover with cling film. When the sponge is completely cooled, slice it in half horizontally, creating 2 slim 8 inch cake rounds. Place one of the cake rounds in the bottom of the tin. And line the sides and the top of the sponge with thin slices of the peeled clementines.
  3. For the chocolate mousse, break the chocolate up into a large bowl and microwave in 30 second burst until the chocolate has just melted. Place a lid on the bowl and place to one side to cool. Whip the egg whites with a pinch of salt until light and fluffy and then gently fold in the cooled melted chocolate. Pour the chocolate mousse on top of the sponge base until it reaches the top of the clementines slices. Place in the fridge to for at least 4 hours or overnight.
  4. Once the mousse has set, remove the cake from the fridge and place the second cake round on top. Decorate the top with the remaining clementine slices and finish by drizzling the WW chocolate spread over the top of the cake. Cut into 12 slices and serve.