Description
Raspberry chocolate mousse cake invites dessert enthusiasts into a world of luxurious indulgence. Silky chocolate layers and tangy raspberry notes intertwine, creating a sophisticated sweet experience you won’t forget.
Ingredients
Scale
Cake Base Ingredients:
- 1 cup (240 ml) all-purpose flour
- ⅓ cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
Chocolate and Cream Ingredients:
- 200 grams (7 ounces) dark chocolate (70% cocoa or higher)
- 1 ½ cups (360 ml) heavy cream, chilled
- 3 tablespoons powdered sugar
Fruit and Finishing Ingredients:
- 3 large egg whites, room temperature
- Pinch of salt
- 1 ½ cups fresh raspberries (plus extra for garnish)
- ⅓ cup (80 ml) raspberry jam or coulis (optional)
- Chocolate curls or shavings
- Cocoa powder or powdered sugar
- Mint leaves (optional)
Instructions
- Craft the chocolate foundation by whisking flour, cocoa, baking powder, and salt into a harmonious dry mixture. Cream butter and sugar until transformed into a light, airy consistency, incorporating eggs individually and infusing vanilla essence.
- Gradually integrate the dry components with the creamy base, alternating with milk to achieve a silky-smooth batter. Transfer the mixture into a prepared springform pan, ensuring even distribution.
- Bake the cake in a preheated oven until a delicate toothpick emerges clean, signaling perfect doneness. Allow the cake to cool completely, creating a sturdy canvas for subsequent layers.
- Gently melt dark chocolate using a double boiler, creating a glossy, smooth liquid. Let the chocolate rest momentarily to reach a tepid temperature.
- Whip heavy cream with powdered sugar until soft, cloud-like peaks form. In a separate vessel, transform egg whites with a whisper of salt into stiff, glossy peaks.
- Delicately fold melted chocolate into the whipped cream, maintaining its ethereal texture. Incorporate beaten egg whites in gentle, measured batches to preserve the mousse’s airy structure.
- Chill the mousse briefly to allow it to set and develop depth of flavor. Meanwhile, spread a gossamer layer of raspberry jam across the cooled cake base.
- Artfully arrange fresh raspberries in a vibrant, single layer over the jam, creating a jewel-like foundation.
- Lavishly spread the chocolate mousse over the raspberry layer, smoothing the surface with precision and care.
- Refrigerate the assembled cake for several hours, allowing the mousse to set and flavors to harmonize.
- Before serving, adorn the cake with fresh raspberries, delicate chocolate curls, and a whisper of cocoa powder or powdered sugar. Optionally, garnish with mint leaves for an elegant touch.
- Slice with a warm knife to ensure pristine, clean cuts and serve chilled for maximum sensory delight.
Notes
- Perfectly cream butter and sugar by ensuring they’re at room temperature for maximum fluffiness and smoother incorporation.
- Sift dry ingredients to prevent lumps and create a more uniform cake texture, resulting in a lighter, more delicate base.
- Fold egg whites gently using a figure-eight motion to maintain the mousse’s airy structure and prevent deflating the delicate mixture.
- Chill the cake for optimal flavor melding and to help the mousse set firmly, allowing easier slicing and more defined layers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg