This is a creamy, smooth, chocolaty mousse with a shimmering raspberry crown. You can make it ahead of time (in stages if you want) just follow the easy steps.
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- 2 eggs, separated
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 10 ounces high-quality semisweet chocolate, chopped
- 2 1/2 cups whipping cream
- 1 tablespoon vanilla
- 1 (300 g) bag frozen raspberries, thawed
- 1/3 cup granulated sugar
- 2 teaspoons unflavored gelatin
- 1In a large bowl, beat egg yolks, vanilla all but 2 tbsp.
- 2of the sugar for 2 minutes or until light.
- 3Sift flour and cocoa over top; stir until incorporated and thick.
- 4In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp.
- 5of remaining sugar until stiff peaks form.
- 6Stir one-third of egg whites into batter.
- 7FOLD in remaining whites.
- 8Grease side of 9-inch springform pan; line bottom with parchment paper.
- 9Pour in batter.
- 10Bake in centre of 400 F.
- 11oven for 12 minutes or until cake pulls away from side of pan.
- 12Let cool in pan on rack.
- 13Turn out onto rack; peel off paper.
- 14(Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) CHOCOLATE MOUSSE: Place chocolate in bowl.
- 15In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth.
- 16Place bowl in larger bowl filled with ice water.
- 17Let stand, stirring often, for about 30 minutes or until very cold.
- 18Press raspberries through fine sieve into small saucepan; stir in sugar.
- 19Sprinkle with gelatin; let stand for 1 minute.
- 20Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved.
- 21Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
- 22Clean cake pan; line bottom and side with parchment paper.
- 23Return cake to pan.
- 24With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture.
- 25Spread over cake to side of pan.
- 26Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm.
- 27(Make-ahead: Refrigerate for up to 24 hours.) RASPBERRY GLAZE: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine.
- 28Sprinkle with gelatin; let stand for 1 minute.
- 29Warm over medium heat, stirring, for 5 minutes or until dissolved; strain.
- 30Refrigerate for 20 minutes or until cool but pourable.
- 31Pour over mousse.
- 32Refrigerate for 1 hour or until glaze is firm.
- 33If you wish decorate around the cake with fresh raspberries.
- 34Makes 12 to 16 servings.
- 35Canadian Living Cooks.
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Nutritional Facts for Chocolate Raspberry Mirror Mousse Cake
Serving Size: 1 (176 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 489.9
- Calories from Fat 287
- Total Fat 31.8 g
- Saturated Fat 19.4 g
- Cholesterol 103.1 mg
- Sodium 47.0 mg
- Total Carbohydrate 53.9 g
- Dietary Fiber 6.9 g
- Sugars 35.2 g
- Protein 6.9 g