Description
Raspberry chocolate mousse cake blends French pastry elegance with rich chocolate and tart raspberries. Silky layers create a luxurious dessert that invites you to savor each delicate bite of pure culinary artistry.
Ingredients
Scale
- 200 g / 7 oz dark chocolate (70% cocoa or higher)
- 1.5 cups / 360 ml heavy cream, chilled
- 1 cup / 240 ml all-purpose flour
- 0.75 cup / 150 g granulated sugar
- 1.5 cups / 360 g fresh raspberries (plus extra for garnish)
- 0.5 cup / 113 g unsalted butter, softened
- 3 large egg whites, room temperature
- 2 large eggs
- 0.5 cup / 120 ml milk
- 0.33 cup / 80 ml raspberry jam or coulis (optional)
- 3 tbsps powdered sugar
- 0.33 cup / 40 g unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Chocolate curls or shavings
- Cocoa powder or powdered sugar
- Mint leaves (optional)
- 0.25 tsp salt
Instructions
- Cake Base Preparation: Whisk flour, cocoa, baking powder, and salt. Cream butter and sugar until light, then blend in eggs and vanilla, creating a smooth batter by alternating dry ingredients with milk.
- Baking Foundation: Pour batter into a springform pan and bake at 350°F for 25-30 minutes until a toothpick comes out clean. Cool completely to room temperature.
- Chocolate Mousse Creation: Melt dark chocolate using a double boiler, allowing it to cool slightly. Whip heavy cream with powdered sugar until soft peaks form, then separately beat egg whites with salt until stiff and glossy.
- Mousse Assembly: Gently fold melted chocolate into whipped cream, maintaining its airy texture. Carefully incorporate beaten egg whites in stages to preserve the mousse’s delicate structure.
- Raspberry Layer: Spread a thin layer of raspberry jam across the cooled cake base. Arrange fresh raspberries in a single, decorative layer over the jam.
- Cake Construction: Spread the chocolate mousse evenly over the raspberry layer, ensuring a smooth, level surface. Refrigerate for 4-6 hours to allow the mousse to set and flavors to meld.
- Finishing Touches: Just before serving, garnish with additional fresh raspberries, chocolate curls, and a light dusting of cocoa powder or powdered sugar. Optional mint leaves add an elegant accent.
- Serving: Use a knife warmed in hot water to slice cleanly. Serve chilled for optimal flavor and texture.
Notes
- Prevent Cake Sinking: Avoid overmixing batter and ensure ingredients are at room temperature to maintain a light, airy texture.
- Chocolate Melting Technique: Use low, gentle heat when melting chocolate to prevent seizing or burning, stirring constantly for smooth consistency.
- Mousse Folding Mastery: Incorporate egg whites and melted chocolate with delicate, slow folding motions to preserve the mousse’s voluminous structure.
- Temperature Precision: Chill cake components thoroughly between layers to ensure stable setting and enhance flavor melding.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg