Ingredients
Scale
- Dark Chocolate (70% cacao) 8 ounces
- Unsalted Butter 1/2 cup (1 stick)
- Eggs 4 large
- Granulated Sugar 1/2 cup
- All-Purpose Flour 1/4 cup
- Fresh Raspberries 1 pint
- Heavy Cream 1 cup
- Powdered Sugar 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Melt the dark chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Step 2: In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. Gradually whisk in the melted chocolate mixture until well combined.
- Step 3: Gently fold in the flour until just combined. Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
- Step 4: Let the cake cool completely in the pan before releasing. While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form.
- Step 5: Gently fold half of the fresh raspberries into the whipped cream. Spread the raspberry whipped cream mixture evenly over the cooled cake.
- Step 6: Garnish the cake with the remaining fresh raspberries. Refrigerate for at least 1 hour before serving.
Notes
- Store leftover mousse cake, covered, in the refrigerator for up to 3 days to maintain its creamy texture.
- This cake is best served chilled to allow the mousse to firm up properly; there's no need for reheating!
- For an elegant touch, dust the top with cocoa powder or add a drizzle of melted white chocolate before serving.
- Don't overbake the cake; a slightly underbaked center ensures a fudgy texture that complements the light mousse beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American