James Martin showcased his delicious chocolate and fennel mousse cake recipe n Saturday Kitchen.

The ingredients for the candied fennel: 2 fennel bulbs, thinly sliced and 100g caster sugar.

For the fennel and chocolate mousse cake: 300g dark bitter chocolate (minimum 60% cocoa content), 150g unsalted butter, 6 free-range eggs, separated and 50g caster sugar.

For the passion fruit cream: 200ml double cream, 100g cream cheese and 6-8 fresh passion fruit, seeds and pulp only.

To decorate: cocoa powder, for dusting.