Description
Indulge in this rich and velvety Dark Chocolate Raspberry Mousse Cake, where luscious chocolate meets tart raspberries for a truly unforgettable dessert experience.
Ingredients
Scale
- 8 ounces dark chocolate (70% cocoa or higher)
- 3 large eggs (room temperature)
- 1/2 cup granulated sugar (adjust to taste)
- 1 cup heavy cream (fresh)
- 2 tablespoons unsweetened cocoa powder
- 1 cup fresh raspberries (plump and juicy)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a heatproof bowl over simmering water, melt the dark chocolate until smooth. Stir occasionally and let cool slightly.
- In a separate bowl, whisk the eggs and sugar together until pale and fluffy. Gently fold in the melted chocolate until well combined.
- In another bowl, whip the heavy cream until soft peaks form. Fold half of this whipped cream into the chocolate mixture, then gently incorporate the remaining whipped cream.
- Pour half of the mousse into the prepared cake pan. Layer fresh raspberries on top, then pour in the remaining mousse and smooth it out with a spatula.
- Refrigerate for at least four hours or overnight until set. Carefully remove from the pan before serving, garnishing with additional raspberries if desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 392
- Sugar: 22g
- Sodium: 36mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: - Use high-quality dark chocolate for the best flavor. - Experiment with different berries like strawberries or blackberries for variety. - Chill overnight for enhanced flavor and easier slicing.