Description
A rich and decadent chocolate mousse cake layered with bright raspberry compote, perfect for special occasions.
Ingredients
Scale
- 200g dark chocolate (70% cocoa)
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 1 cup fresh raspberries
- 1/4 tsp salt
- Powdered sugar for garnish
Instructions
- Melt the dark chocolate using a double boiler or microwave. Let it cool slightly.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Beat the eggs with sugar in a bowl until pale and fluffy.
- Gently fold the melted chocolate into the egg mixture, followed by the whipped cream.
- Pour the mousse into a prepared cake pan and let it chill in the fridge for at least 4 hours.
- For the raspberry compote, combine raspberries and sugar in a saucepan over low heat until thickened. Let it cool.
- Once mousse is set, spoon the raspberry compote over the top.
- Garnish with fresh raspberries and powdered sugar before serving.
Notes
Ensure the chocolate is not overheated. Allow the mousse to set overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: chocolate, raspberry, mousse, cake, dessert, decadent