Description
A silky dark chocolate bloom gives way to a tangy raspberry cloud, each mousse layer melting in creamy harmony beneath a glossy ganache, then crowned with fresh berries and delicate chocolate curls.
Ingredients
- 150 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 100 g granulated sugar
- 2 large eggs
- 60 ml vegetable oil
- 120 ml milk
- 1 tsp vanilla extract
- 200 g dark chocolate (70% cocoa), chopped
- 300 ml heavy cream
- 2 large egg whites
- 30 g granulated sugar
- 1 tsp vanilla extract
- 200 g raspberries (fresh or frozen)
- 50 g granulated sugar
- 1 tbsp lemon juice
- 3 g gelatin powder
- 2 tbsp cold water
- 200 ml heavy cream
- 100 g dark chocolate, chopped
- 100 ml heavy cream
- Fresh raspberries for garnish
- Chocolate shavings for garnish
Instructions
- Preheat oven to 180°C and grease a 20 cm springform pan.
- In a bowl sift together the flour, cocoa powder, baking powder and salt.
- In another bowl whisk the sugar and eggs until pale, then add oil, milk and vanilla and mix well.
- Fold the dry ingredients into the wet until just combined and pour the batter into the pan, bake for 20 minutes or until a toothpick comes out clean, then cool completely.
- For the raspberry mousse sprinkle gelatin over cold water and let stand 5 minutes, heat raspberries with sugar and lemon juice until sugar dissolves then blend and strain, stir in gelatin until dissolved and cool slightly.
- Whip 200 ml of heavy cream to soft peaks and fold gently into the raspberry purée, spread over the cooled cake and chill for at least 1 hour.
- Melt 200 g dark chocolate over a bain-marie and let cool, whip 300 ml heavy cream to soft peaks and beat egg whites with sugar and vanilla to stiff peaks.
- Fold the egg whites into the melted chocolate, then fold in the whipped cream and spread over the raspberry layer, chill for 2–3 hours until set.
- For the ganache heat 100 ml cream until just simmering and pour over 100 g chopped dark chocolate, stir until smooth and cool to pourable temperature.
- Pour ganache over the mousse layer, smooth the top and refrigerate until fully set, then garnish with fresh raspberries and chocolate shavings before serving.
Notes
- Ensure each mousse layer is fully set before adding the next to keep clean layers.
- You can substitute fresh raspberries with frozen; thaw and drain excess liquid first.
- Cake and mousse can be prepared a day ahead and stored in the refrigerator.
- If you need a firmer mousse increase gelatin by 1 gram per layer.