Raspberry Chocolate Mousse Cake Recipe
This Raspberry Chocolate Mousse Cake Recipe combines rich chocolate layers with fresh raspberry flavors.
Equipment
- 9-inch springform pan
- Electric mixer
- Double boiler
- Rubber spatula
- Measuring cups and spoons
- Fine mesh strainer
- Mixing bowls (3 large)
Ingredients
- 200 g dark chocolate 70% cocoa
- 100 g unsalted butter
- 3 large eggs
- 80 g granulated sugar
- 300 ml heavy cream
- 200 g fresh raspberries
- 60 g powdered sugar
- 2 tsp gelatin powder
- Fresh raspberries 150g
- Dark chocolate shavings
Instructions
- Preheat oven to 350°F (175°C).
- Grease springform pan with butter thoroughly.
- Melt chocolate and butter using double boiler.
- Beat eggs and sugar until light and fluffy.
- Fold melted chocolate mixture into egg mixture gently.
- Pour batter into prepared springform pan evenly.
- Bake for 20-25 minutes until set completely.
- Cool cake completely in pan before removing.
- Puree raspberries and strain to remove all seeds.
- Dissolve gelatin in warm water for 5 minutes.
- Whip cream to soft peaks with powdered sugar.
- Combine raspberry puree with dissolved gelatin mixture.
- Fold whipped cream into raspberry mixture very gently.
- Spread mousse over cooled chocolate base evenly.
- Refrigerate cake for minimum 3 hours until firm.
- Garnish with fresh raspberries and chocolate shavings.
Notes
- Use room temperature eggs for better volume and texture.
- Don't overmix the mousse to maintain its light consistency.
- Strain raspberry puree to ensure completely smooth mousse texture.
- Chill all equipment beforehand for better whipping cream results.
- Run knife around pan edges before removing cake carefully.