Description
A delightful dessert combining rich chocolate with tart raspberries in layers of chocolate sponge and smooth raspberry mousse, perfect for special occasions.
Ingredients
- 3 large eggs (room temperature)
- 55 g light brown sugar
- 65 g granulated sugar
- 1 tsp vanilla extract
- 65 g plain flour (all-purpose)
- 15 g cocoa powder
- 1 tsp baking powder
- ½ tsp espresso powder
- ¼ tsp salt
- 75 g dark chocolate (75% melted)
- 2¼ tsp powdered gelatine
- 45 ml fresh lemon juice
- 400 g fresh raspberries (frozen raspberries can be substituted)
- 100 g granulated sugar
- 480 ml double cream (heavy cream) (cold)
- 125 g fresh raspberries (for decoration)
- 50 g dark chocolate shavings (for decoration)
Instructions
- Preheat your oven to 180°C (350°F) and grease a cake pan.
- In a bowl, whisk together the eggs, light brown sugar, and granulated sugar until fluffy. Add vanilla extract.
- In another bowl, sift together flour, cocoa powder, baking powder, espresso powder, and salt.
- Fold dry ingredients into the egg mixture until just combined. Mix in melted dark chocolate.
- Pour the batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.
- In a small bowl, combine powdered gelatine with lemon juice and let it sit for 5 minutes. Heat gently until dissolved.
- In a blender, purée 400 g raspberries with 100 g sugar until smooth.
- Whip the cold double cream until stiff peaks form. Fold raspberry purée and dissolved gelatine into whipped cream until fully combined.
- Once the sponge cake is cooled, place it on a serving platter and pour the raspberry mousse over the sponge.
- Refrigerate for at least 4 hours or overnight to set. Decorate with fresh raspberries and dark chocolate shavings before serving.
Notes
Use room temperature ingredients for better texture, sift dry ingredients to prevent clumps, and allow ample chilling time for mousse to set.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French