Description
A sophisticated dessert that combines a light chocolate sponge with a silky raspberry mousse, topped with fresh raspberries and chocolate shavings.
Ingredients
Scale
- 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 can be substituted)
- 100 g granulated sugar
- 480 ml double cream (heavy cream, cold)
- 125 g fresh raspberries
- 50 g dark chocolate shavings
Instructions
- Preheat the oven and prepare a round springform pan by lining and greasing it.
- Whisk eggs and sugars until pale and thick.
- Sift together flour, cocoa, baking powder, espresso powder, and salt; fold into the batter.
- Fold in melted dark chocolate and vanilla until no streaks remain.
- Pour batter into the prepared pan and smooth the top; bake until edges pull away and a skewer comes out with a few moist crumbs.
- Let cool completely in the pan on a rack before unmolding.
- Make raspberry purée by cooking fresh raspberries with sugar and lemon juice; strain to remove seeds.
- Bloom the gelatine in cold water, then warm until dissolved and mix into warm raspberry purée.
- Chill purée slightly; whip cold double cream to soft peaks.
- Fold whipped cream into raspberry mixture in three additions; pour over cooled sponge and smooth.
- Chill cake until set (several hours or overnight).
- To serve, remove from pan, garnish with fresh raspberries and chocolate shavings, and slice with a warm knife.
Notes
Keep the cake refrigerated and consume within 3 days. Can be frozen but avoid freezing the fully assembled cake to maintain texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg