Description
A rich and decadent dark chocolate raspberry mousse cake that combines the intense flavor of dark chocolate with the tartness of fresh raspberries, creating a delightful dessert perfect for any occasion.
Ingredients
Scale
- 1 cup dark chocolate (chopped)
- 2 tablespoons unsalted butter
- 3 large eggs (separated)
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the dark chocolate and butter together in a double boiler, stirring until smooth.
- In a separate bowl, whisk the egg yolks and sugar until pale and creamy.
- Fold the melted chocolate mixture into the egg yolk mixture.
- In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold in the vanilla extract.
- Combine the whipped cream with the chocolate mixture until fully incorporated.
- Pour half of the mousse into a cake pan, layer with fresh raspberries, then top with the remaining mousse.
- Chill in the refrigerator for at least 4 hours or until set.
- Serve chilled, garnished with additional raspberries if desired.
Notes
- For a gluten-free version, ensure all ingredients are certified gluten-free.
- Use high-quality dark chocolate for the best flavor.
- Let the cake sit at room temperature for a few minutes before serving for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg