1. Grease a 23cm square springform cake pan. Line base and sides with baking paper.
2. Beat egg yolks and sugar in small bowl with an electric mixer until thick and creamy. Transfer to a medium bowl. Beat egg whites in same clean small bowl until soft peaks form. Fold whites into yolk mixture. Sift flour over top and gently fold in. Pour into pan.
3. Cook in a hot oven (200C) for about 15 minutes, or until cooked when tested. Remove and brush with sherry. Cool to room temperature.
4. To make mousse, place chocolate and butter in a heatproof bowl. Sit bowl over pan of simmering water. Stir until smooth. Remove, and gradually stir in fruit mince then yolks. Transfer to a large bowl. Beat egg whites in a bowl with an electric mixer until soft peaks form. Fold whites into chocolate mixture.
5. Beat cream and sugar in a large bowl with an electric mixer until soft peaks form. Fold cream mixture into chocolate mixture, in two batches.
6. Spread mousse over sponge in pan. Refrigerate overnight.
7. To serve, remove side from cake pan. Place cake on serving plate. Dust with cocoa and chocolate.

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