1/5 Photos of Chocolate Raspberry Mousse Cake
This is a very elegant cake for a special occasion which I found years ago in Canadian Living magazine. It looks complicated but is actually quite easy to make. It can be served as is or with a raspberry coulis.
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- 3 eggs, separated
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 packages unflavored gelatin
- 1/4 cup water
- 2 (300 g) packages frozen raspberries, thawed
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons raspberry liqueur
- 2 cups whipping cream
- 4 ounces semisweet chocolate
- 1/4 cup whipping cream
- 1Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
- 2In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
- 3Fold the egg white mixture into the egg yolk mixture.
- 4Sift the flour and cocoa over the egg mixture; gently fold in.
- 5Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
- 6Run a knife around the edge of the cake to loosen it.
- 7Let cool on a wire rack.
- 8Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
- 9Stir in the liqueur.
- 10Let cool.
- 11Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
- 12Puree the berries in a food processor and then strain through a sieve to remove the seeds.
- 13There should be approximately 2 cups of puree remaining.
- 14Transfer the puree to a separate saucepan.
- 15Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
- 16Stir in the liqueur; transfer to a large bowl.
- 17Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
- 18Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
- 19Whip the cream; fold into the cooled raspberry mixture.
- 20Reserve 1/2 cup for garnish.
- 21To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
- 22Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
- 23Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
- 24Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
- 25Smooth the surface.
- 26Refrigerate until firm, 1 to 2 hours.
- 27Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
- 28Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
- 29Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
- 30Pull a toothpick through the circles to form a spider web design.
- 31Refrigerate until chilled.
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Nutritional Facts for Chocolate Raspberry Mousse Cake
Serving Size: 1 (1890 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4551.7
- Calories from Fat 2485
- Total Fat 276.2 g
- Saturated Fat 166.5 g
- Cholesterol 1291.6 mg
- Sodium 460.3 mg
- Total Carbohydrate 530.1 g
- Dietary Fiber 51.0 g
- Sugars 399.9 g
- Protein 57.6 g
The following items or measurements are not included: