Chocolate Raspberry Mousse Cake (Print Version)
# Ingredients:
→ Chocolate Sponge
01 -
3 large eggs, kept at room temperature
02 -
65g of granulated white sugar
03 -
55g of light brown sugar
04 -
1 teaspoon of vanilla essence
05 -
65g of plain or all-purpose flour
06 -
15g of cocoa powder
07 -
1 teaspoon of baking powder
08 -
Half a teaspoon of espresso powder
09 -
A quarter teaspoon of salt
10 -
75g of 75% dark chocolate, melted
→ Raspberry Mousse
11 -
400g of fresh raspberries
12 -
2 1/4 teaspoons of powdered gelatin
13 -
45ml of freshly squeezed lemon juice
14 -
100g of regular sugar
15 -
480ml of cold double or heavy cream
→ Decoration
16 -
125g of fresh raspberries
17 -
50g of dark chocolate curls or shavings
# Instructions:
01 -
Set your oven to 180°C (350°F) and let it heat up. Grease and line the base of a 23cm (9-inch) springform pan.
02 -
Combine eggs, sugars, and vanilla, whipping for around 4 minutes until airy. Sift the dry ingredients and gently fold them in. Blend in the melted chocolate until it's nice and smooth.
03 -
Pour the mixture into your prepped pan, tap it gently to remove bubbles, and bake for around 15-20 minutes. Once it's done, the center should spring back when pressed. Let it cool, flatten the top if needed, and chill in the fridge.
04 -
Mix gelatin into the lemon juice and let it sit. Blend raspberries, then strain the mixture to remove seeds. Heat the puree with sugar and slowly stir in the bloomed gelatin until it melts. Let this cool down to room temp.
05 -
Whip the cream into soft, fluffy peaks. Slowly fold in the cooled raspberry mix, a bit at a time, until everything's well blended.
06 -
Pour the mousse on top of your chilled chocolate sponge, spreading it evenly. Let it sit in the fridge for at least 3 hours or, even better, overnight to make sure it’s set.
07 -
Take it out of the pan, then top with fresh raspberries and chocolate curls. Use a warm knife for cutting and serve right away.
# Notes:
01 -
Keep in the fridge and consume within 5 days
02 -
If fresh raspberries aren't available, swap them for frozen ones
03 -
This can be kept frozen for as long as two months