Description
An elegant chocolate mousse cake layered with rich dark chocolate, topped with fresh raspberries, strawberries, and a vibrant raspberry coulis that perfectly balances sweetness and tang in every bite.
Ingredients
Units
Scale
- 300 grams dark chocolate, chopped
- 150 grams unsalted butter, melted
- 4 large eggs, separated
- 150 grams granulated sugar
- 400 ml heavy cream
- 250 grams fresh raspberries
- 150 grams strawberries, sliced
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 180 degrees Celsius and lightly grease a springform pan.
- Melt dark chocolate and unsalted butter together in a heatproof bowl over gentle heat, stirring until smooth.
- In a separate bowl, whisk egg yolks with granulated sugar and vanilla extract until pale and slightly thickened.
- Fold the melted chocolate mixture into the egg yolk mixture until fully combined.
- In another bowl, whip heavy cream to soft peaks, then gently fold it into the chocolate mixture.
- Pour the mixture into the prepared pan and bake for 20 minutes until just set in the center.
- Allow the cake to cool completely, then refrigerate for at least 3 hours to set fully.
- Blend fresh raspberries with powdered sugar and fresh lemon juice until smooth, then strain to create a silky coulis.
- Spread or drizzle raspberry coulis over the chilled cake and top with fresh raspberries and sliced strawberries before serving.
Notes
- Use high quality dark chocolate with 60 to 70 percent cocoa for the best flavor.
- Chill thoroughly before slicing to achieve clean layers.
- Warm the knife slightly and wipe between cuts for neat presentation.
- The cake can be made one day in advance and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 85mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 165mg