Description
Indulge in the Decadent Dark Chocolate Raspberry Mousse Cake, where rich chocolate meets the tartness of fresh raspberries for a blissful dessert experience.
Ingredients
Scale
- 8 oz dark chocolate (at least 70% cocoa), chopped
- 1 cup heavy cream, cold
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup fresh raspberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a round cake pan with parchment paper and lightly grease it with nonstick spray.
- Melt the Chocolate: In a heatproof bowl over simmering water or using a microwave, melt the dark chocolate until smooth. Stir occasionally and let it cool slightly.
- Whip the Cream: In a large mixing bowl, whip the cold heavy cream until soft peaks form.
- Mix Eggs and Sugar: In another bowl, whisk together eggs and sugar until light and fluffy.
- Fold It All Together: Gently fold the melted chocolate into your egg mixture until combined. Then fold in half of the whipped cream until no streaks remain. Finally, add in the remaining whipped cream for an airy texture.
- Assemble Your Cake: Pour half of your mousse into the prepared cake pan, layer fresh raspberries on top, then pour in the remaining mousse. Chill in the fridge for at least four hours or overnight if possible.
- Serve: Transfer to plates and garnish with extra raspberries before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
Keywords: For a sweeter variation, consider swapping dark chocolate with milk chocolate. Use coconut cream instead of heavy cream for a dairy-free option. Fresh raspberries elevate flavor, but thawed frozen ones can be used if necessary.