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Raspberry Mousse Cake

Sep-11-2016
Mona Mahimtura
35 minutes
Prep Time
25 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Raspberry Mousse Cake RECIPE

I made this cake as I got hold of fresh raspberries after a very long time.

Recipe Tags

  • Festive Fun
  • Non-veg
  • Medium
  • Dinner Party
  • European
  • Whisking
  • Baking
  • Dessert

Ingredients Serving: 5

  1. 160 gms plain flour
  2. 20 gms cocoa powder
  3. 180 gms sugar
  4. 6 eggs
  5. 3 egg whites
  6. 400 gms dark chocolate
  7. 150 gms fresh cream
  8. 150 gms whipped cream
  9. 1 cup raspberries
  10. Sugar syrup 1/2 cup

Instructions

  1. Pre heat the oven to 180 degree centigrade and line an 9 inch cake tin. Put the eggs and sugar in bowl or in stand mixer bowl and whisk it till it is pale, thick and has ribbon consistency. Add the flour and cocoa mixture in 3 parts folding with a spatula.
  2. Pour in a line and greased baking tin and bake for about 20 to 25 minutes. Remove from the oven, let it cool and divide the cake into 2 halves.
  3. For the mousse:
  4. Melt the chocolate over a double boiler till smooth and melted. Heat the cream just a little and add it to the chocolate mix well and set aside to cool completely. Beat the egg whites till stiff peaks form, whip the cream to light and fluffy.
  5. Fold the egg whites into the chocolate mixture very gently till completely incorporated, now fold in the whipped cream and mix well.
  6. Line the springform tin with parchment paper put one layer of the cake at the base, moisten with sugar syrup. Chop 1/2 the raspberries and put them on the cake. Now add the mousse layer upto 1/2 the level of the tin. Smoothen the top.
  7. Garnish with raspberries.

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