Description
A rich, velvety cake layered with light raspberry mousse, offering a delightful contrast of deep chocolate and tart raspberry flavors.
Ingredients
Scale
- 1 cup dark chocolate, chopped
- 1/2 cup unsalted butter
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup raspberries
- 1/4 cup powdered sugar
- 1 tablespoon gelatin (optional for firmness)
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a cake pan.
- Melt chocolate and butter together until smooth.
- Whisk egg yolks, sugar, and vanilla until light and fluffy.
- Slowly combine the melted chocolate with the egg yolk mixture.
- Beat egg whites until stiff peaks form, then gently fold into chocolate mixture.
- Pour batter into the cake pan and bake for 25-30 minutes.
- Cool the cake completely before removing from the pan.
- Whip heavy cream and powdered sugar until soft peaks form and fold in raspberries.
- Spread raspberry mousse over the cooled cake and refrigerate for 2 hours.
- Garnish with chocolate shavings before serving.
Notes
Use high-quality chocolate for the best flavor. Adjust sweetness in mousse to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg