Description
A rich and decadent dark chocolate raspberry mousse cake that combines the intense flavor of dark chocolate with the tartness of fresh raspberries.
Ingredients
Scale
- 1 cup dark chocolate (chopped)
- 1/2 cup unsalted butter
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh raspberries
- 1/4 cup cocoa powder (for dusting)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- Melt the dark chocolate and butter together in a double boiler, stirring until smooth.
- In a separate bowl, whisk the eggs and sugar until pale and fluffy.
- Fold the melted chocolate mixture into the egg mixture, then add the vanilla extract.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture until fully combined.
- Pour the mousse into the prepared cake pan and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Once set, remove from the pan, dust with cocoa powder, and top with fresh raspberries before serving.
Notes
- For a more intense chocolate flavor, use high-quality dark chocolate with at least 70% cocoa content.
- Make sure to let the cake chill completely for the best texture.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Dark Chocolate Raspberry Mousse Cake, Chocolate Cake, Raspberry Dessert, Mousse Cake