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    You are in: Home / Recipes / Chocolate Raspberry Mirror Mousse Cake Recipe
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    Chocolate Raspberry Mirror Mousse Cake

    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    40 mins

    12 mins

    Olha's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    CAKE CRUST

    CHOCOLATE MOUSSE

    RASPBERRY GLAZE

    Directions:

    1. 1
      In a large bowl, beat egg yolks, vanilla all but 2 tbsp.
    2. 2
      of the sugar for 2 minutes or until light.
    3. 3
      Sift flour and cocoa over top; stir until incorporated and thick.
    4. 4
      In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp.
    5. 5
      of remaining sugar until stiff peaks form.
    6. 6
      Stir one-third of egg whites into batter.
    7. 7
      FOLD in remaining whites.
    8. 8
      Grease side of 9-inch springform pan; line bottom with parchment paper.
    9. 9
      Pour in batter.
    10. 10
      Bake in centre of 400 F.
    11. 11
      oven for 12 minutes or until cake pulls away from side of pan.
    12. 12
      Let cool in pan on rack.
    13. 13
      Turn out onto rack; peel off paper.
    14. 14
      (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) CHOCOLATE MOUSSE: Place chocolate in bowl.
    15. 15
      In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth.
    16. 16
      Place bowl in larger bowl filled with ice water.
    17. 17
      Let stand, stirring often, for about 30 minutes or until very cold.
    18. 18
      Press raspberries through fine sieve into small saucepan; stir in sugar.
    19. 19
      Sprinkle with gelatin; let stand for 1 minute.
    20. 20
      Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved.
    21. 21
      Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
    22. 22
      Clean cake pan; line bottom and side with parchment paper.
    23. 23
      Return cake to pan.
    24. 24
      With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture.
    25. 25
      Spread over cake to side of pan.
    26. 26
      Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm.
    27. 27
      (Make-ahead: Refrigerate for up to 24 hours.) RASPBERRY GLAZE: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine.
    28. 28
      Sprinkle with gelatin; let stand for 1 minute.
    29. 29
      Warm over medium heat, stirring, for 5 minutes or until dissolved; strain.
    30. 30
      Refrigerate for 20 minutes or until cool but pourable.
    31. 31
      Pour over mousse.
    32. 32
      Refrigerate for 1 hour or until glaze is firm.
    33. 33
      If you wish decorate around the cake with fresh raspberries.
    34. 34
      Makes 12 to 16 servings.
    35. 35
      Canadian Living Cooks.

    Ratings & Reviews:

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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
    58%
    Total Fat 31.8 g
    49%
    Saturated Fat 19.4 g
    97%
    Cholesterol 103.1 mg
    34%
    Sodium 47.0 mg
    1%
    Total Carbohydrate 53.9 g
    17%
    Dietary Fiber 6.9 g
    27%
    Sugars 35.2 g
    140%
    Protein 6.9 g
    13%

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