Chocolate Raspberry Mousse Cake

This decadent chocolate raspberry mousse cake stacks dark chocolate sponge, airy raspberry mousse, and glossy chocolate ganache. Tart fresh berries balance rich chocolate cream. It delivers an unforgettable French celebration dessert in sixty minutes.

Baking a flourless cake base with Ghirardelli bittersweet chocolate and eggs provides dense cocoa foundation. Folding fresh Driscoll raspberry puree into gelatinized whipped cream yields an airy pink mousse layer. Pouring dark chocolate ganache on top gives a mirror glaze.

Slice chilled mousse cake with a warm knife alongside warm bakery bites of protein zucchini muffins. Garnish each slice with fresh raspberries. Store refrigerated in a cake dome for four days.

Natacha

Decadent Chocolate Raspberry Mousse Cake

Show-stopping multi-layered French dessert featuring a rich chocolate sponge, fluffy raspberry mousse, and shiny dark chocolate glaze.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 slices

Ingredients Method

Ingredients

  

• 6 oz Ghirardelli 60% Cacao bittersweet chocolate chopped
• 6 tbsp Land O Lakes unsalted butter
• 3 large Eggs separated, room temperature
• ⅓ cup Domino granulated sugar divided
• 1 tsp McCormick pure vanilla extract
• 2 cups Driscoll's fresh raspberries
• 1 tbsp Unflavored gelatin powder bloomed in 2 tbsp water
• 1.5 cups Heavy whipping cream chilled
• ½ cup Domino powdered sugar
• ½ cup Ghirardelli semi-sweet chocolate chips melted with 1/3 cup heavy cream

Method

 

1. Preheat oven to 350°F (175°C); grease an 8-inch round springform pan and line bottom with parchment paper.
2. Melt chopped bittersweet chocolate and butter in a heatproof bowl set over simmering water; cool slightly.
3. Whisk egg yolks, 3 tablespoons granulated sugar, and vanilla extract into melted chocolate.
4. In a clean bowl, beat egg whites with remaining granulated sugar until stiff glossy peaks form.
5. Fold whipped egg whites into chocolate mixture gently in three additions.
6. Spread batter into prepared springform pan; bake for 16 to 18 minutes until set; cool completely in pan.
7. Puree raspberries in a blender and strain through a fine mesh sieve to remove seeds.
8. Melt bloomed gelatin in microwave for 15 seconds; whisk into raspberry puree.
9. Whip cold heavy cream with powdered sugar to medium peaks; gently fold in raspberry mixture to create mousse.
10. Pour raspberry mousse over cooled chocolate cake in springform pan; smooth top and chill for 4 hours.
11. Pour warm chocolate ganache over set mousse; chill for 30 minutes; release springform ring and top with fresh raspberries.