Description
Indulge in this rich and velvety Dark Chocolate Raspberry Mousse Cake, featuring luscious dark chocolate and tangy raspberries for a delightful dessert experience.
Ingredients
Scale
- 8 oz high-quality dark chocolate (70% cocoa or more)
- 1 cup fresh raspberries
- 1 cup heavy cream
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
Instructions
- Prepare Your Baking Dish: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or nonstick spray, then line the bottom with parchment paper.
- Melt Chocolate: In a heatproof bowl over simmering water (or using a microwave), melt the dark chocolate until smooth. Stir occasionally to prevent burning. Set aside to cool slightly.
- Whip Cream: In a large mixing bowl, whip the heavy cream until soft peaks form.
- Mix Egg Yolks and Sugar: In another bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Gradually stir in the melted chocolate and vanilla extract until well combined.
- Fold in Raspberries: Gently fold half of the whipped cream into the chocolate mixture until combined. Then fold in fresh raspberries delicately.
- Combine Everything: Carefully fold in the remaining whipped cream until no streaks remain. Pour this mixture into your prepared cake pan and chill in the fridge for at least four hours or overnight.
- Serve: Once set, transfer to plates and garnish with additional raspberries if desired.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 20g
- Sodium: 30mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 150mg
Keywords: - For a dairy-free version, substitute coconut cream for heavy cream. - You can replace fresh raspberries with other berries like strawberries or blueberries for different flavor profiles. - Use high-quality chocolate for maximum flavor impact.