Pink peppercorn and chocolate mousse cake

This recipe was devised by my friend and collaborator Georgina Fuggle (she has cooked every single recipe in this book, some of them three times), and it is astonishingly good. I have yet to see someone refuse a second slice. The texture is like a cross between a brownie and a chocolate mousse, and the little kick from the pink peppercorns is surprising and delightful.