Chocolate Raspberry Mousse Cake

Preheat the oven to 180 °C and line an 8×8 inch (20×20 cm) square cake pan with parchment paper. In a large mixing bowl, whisk 3 large eggs, 60 g granulated sugar, 50 g light brown sugar, and 1 teaspoon vanilla extract with a hand mixer until pale, fluffy, and slightly thickened.
Sift the 65 g all-purpose flour , 15 g unsweetened cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt, over the egg mixture. Add the ½ teaspoon instant coffeeix just until combined. Gently fold in the 75 g dark chocolate , melted.
Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Leave the chocolate sponge to cool completely in the pan on a wire rack.
Purée the 400 g fresh raspberries in a food processor until smooth, then strain through a fine-mesh sieve to remove the seeds. Heat the raspberry purée with the 1 tablespoon lemon juice and 100 g granulated sugar over medium heat, stirring until the sugar dissolves.
Soak the 3 platinum-grade gelatin sheets in cold water for about 5 minutes. until softened. Squeeze out the excess water, add the gelatin to the warm raspberry mixture, and stir until completely dissolved. Remove from the heat and leave to cool.
Whip the 480 ml heavy cream to stiff peaks. Fold the cooled raspberry mixture into the whipped cream in three additions until evenly combined.
Remove the cooled sponge from the pan and trim the edges. Line an 8×8 inch (20×20 cm) square cake mold with plastic wrap, place the sponge inside, and spread the raspberry mousse evenly over the top.
Refrigerate the chocolate raspberry mousse cake for 8 hours or overnight, until set. Unmold the cake, decorate with the 3 fresh raspberries, slice, and serve chilled.

Ingredients

Chocolate Sponge

Raspberry Mousse

Decoration

Instructions

Notes

Nutrition