Description
A restaurant-quality, silky dark chocolate mousse cake with a tart raspberry swirl, made with simple ingredients and minimal active effort for a decadent yet elegant dessert.
Ingredients
- High-Quality Dark Chocolate (70% or higher), broken into pieces
- Unsalted Butter, room temperature
- Heavy Whipping Cream (at least 35% fat), cold
- Fresh or Frozen Raspberries
- Egg Yolks, room temperature
- Granulated Sugar
- Vanilla Extract
- Lemon Juice
- Flaky Sea Salt
Instructions
- Melt the dark chocolate in a heatproof bowl over simmering water until smooth. Remove from heat and stir in the butter until melted. Let cool slightly.
- Blend raspberries with sugar and lemon juice until smooth. Press through a mesh strainer to remove seeds and let cool to room temperature.
- In a cold bowl, whip the heavy cream until stiff peaks form. Set aside.
- Whisk egg yolks with a small amount of the cooled chocolate mixture to temper, then pour back into the main chocolate bowl and stir to combine.
- Gently fold the whipped cream into the chocolate mixture in three batches. Fold in the raspberry puree, swirling slightly for a marbled effect.
- Pour the mixture into an 8-inch springform pan, tap to release air bubbles, and refrigerate for at least 4 hours or overnight.
Notes
Keep all equipment cold for whipping cream. Do not skip straining the raspberries to avoid grittiness. Temper egg yolks to prevent scrambling. This cake is best made a day in advance. Do not freeze as the texture may become grainy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8th of th
- Calories: 350
- Sugar: 22
- Sodium: 15
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: chocolate mousse cake, raspberry dessert, dark chocolate, easy dessert, gluten-free dessert, elegant cake, no-bake cake