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Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake
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Chocolate Raspberry Mousse Cake is an elegant and indulgent dessert combining rich dark chocolate with fresh raspberries folded into a light, airy mousse. This cake offers a perfect balance of decadent flavor, light texture, and stunning presentation, ideal for any special occasion or a delightful treat.

Ingredients

Scale

Chocolate Base

  • 200g good-quality dark chocolate (70% cocoa or higher)
  • 3 large eggs, separated
  • 100g sugar
  • 50g unsalted butter
  • 50g all-purpose flour (omit for gluten free variation: use gluten free flour blend)
  • 2 tbsp cocoa powder

Mousse

  • 300ml heavy cream
  • 3 large egg yolks
  • 2 tsp vanilla extract
  • 50g sugar
  • Optional: 1 tsp gelatin powder (dissolved in 2 tbsp warm water)

Raspberry Layer

  • 150g fresh raspberries
  • 15g sugar (adjust to taste)

Decoration

  • Fresh raspberries
  • Dark chocolate shavings or curls
  • Optional: dusting of cocoa powder or powdered sugar

Instructions

  1. Prepare the Chocolate Base: Gently melt the dark chocolate using a double boiler or microwave until smooth. If making a cake base, beat the egg yolks with sugar until pale, then fold in melted butter. Gradually add sifted flour and cocoa powder. Whisk egg whites until stiff peaks form and fold carefully into the batter. Pour into a greased cake pan and bake at 175°C (350°F) for 12-15 minutes or until a toothpick comes out clean. Cool completely.
  2. Whip the Cream: In a chilled bowl, whip the heavy cream to soft peaks, taking care not to overwhip to avoid graininess.
  3. Make the Raspberry Layer: Puree fresh raspberries with sugar and strain through a fine sieve to remove seeds if desired. This puree can be folded into the mousse or set separately as a jelly layer by dissolving gelatin into it and chilling until firm.
  4. Combine the Mousse: Gently fold melted chocolate into the whipped cream along with egg yolks and vanilla extract, maintaining the airiness. Fold in the raspberry puree for a flavorful swirl. If using gelatin, mix it in at this stage for stabilization.
  5. Assemble the Layers: Place the cooled chocolate cake base or crust in your serving dish. Pour the chocolate raspberry mousse evenly over the base, smoothing the top. Refrigerate for at least 4 hours or until firm.
  6. Finish and Decorate: Before serving, garnish with fresh raspberries, chocolate shavings or curls, and optionally dust with cocoa powder or powdered sugar to enhance appearance and flavor.

Notes

  • Use room temperature ingredients for better blending and texture.
  • Fold mixtures gently to preserve air and maintain mousse fluffiness.
  • Allow proper chilling time for clean slices and firm texture.
  • Fresh ripe raspberries yield best flavor and color.
  • Gelatin is optional but recommended to stabilize mousse in warmer environments or for extended serving times.
  • Frozen raspberries may be used if fresh are unavailable; thaw and drain excess moisture.
  • To make vegan, substitute heavy cream with coconut cream and egg whites with aquafaba.
  • For gluten free, use gluten free flour or omit flour in the base.

Nutrition

Keywords: chocolate raspberry mousse cake, mousse cake, chocolate cake, raspberry dessert, elegant dessert, gluten free dessert, no bake mousse

Find it online: https://mealsbymary.com/chocolate-raspberry-mousse-cake/