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Chocolate Raspberry Mousse Cake

Heavenly Chocolate Raspberry Mousse Cake for Sweet Cravings

This Chocolate Raspberry Mousse Cake features rich layers of mousse and brownie, perfect for a sweet craving.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 8 ounces Dark Chocolate Provides rich flavor and structure to the mousse; warm slightly before mixing with cream for best results.
  • 2 cups Heavy Cream Gives the mousse its creamy texture; substitute with coconut cream for a dairy-free option.
  • 1 cup Fresh Raspberries Adds tartness and color; use frozen for puree but reserve fresh for decoration.
  • 1/2 cup Sugar Sweetens the mousse and balances the tartness; lower-calorie option can be achieved using your favorite sweetener.
  • 1 tablespoon Agar-Agar Acts as a gelatin substitute for setting the mousse, perfect for vegetarian diets.
For the Brownie Base
  • Brownie Mix Prepared as required; opt for gluten-free mix if needed.
For Decoration
  • More Fresh Raspberries Adds vibrant color and lovely presentation.
  • Chocolate Ganache Drizzle over for added decadence.
  • Chocolate Curls Creates an elegant finish.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • electric mixer
  • Heatproof bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare the brownie mix according to package instructions. Pour the batter into a lined 9-inch springform pan and bake for 25-30 minutes. Allow to cool completely.
  2. While the brownie base cools, melt dark chocolate in a heatproof bowl over simmering water for 5-7 minutes, stirring until smooth. Remove from heat and let cool slightly.
  3. In a mixing bowl, whip heavy cream with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes. Carefully fold in the melted chocolate.
  4. Spread half of the mousse mixture evenly over the cooled brownie base. Optionally, create a raspberry puree layer by mashing fresh raspberries and doling it on top. Spread remaining mousse over it.
  5. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set.
  6. Once set, remove from springform pan, top with fresh raspberries, drizzle with chocolate ganache, and sprinkle with chocolate curls before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Whip heavy cream wisely to avoid grainy texture; chill mousse properly and use warm melted chocolate to ensure a smooth mousse.

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