Raspberry and Chocolate Mousse Cake

Diana Ramírez Canales
Diana Ramírez Canales
The perfect combination for chocolate lovers! Simply delicious! You will love this raspberry and chocolate mousse cake recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 packages chocolate cookies
  • 6 teaspoons unsalted butter 6 teaspoons unsalted butter
  • 180 grams semisweet chocolate 180 grams semisweet chocolate
  • 1 double cream
  • 1 cup water 1 cup water
  • 7 tablespoons sugar 7 tablespoons sugar
  • 5 egg yolks 5 egg yolks
  • 3 tablespoons raspberry liqueur
  • whipped creams, for decoration whipped creams, for decoration
Preparation
1h
0 mins
Medium
  • Place the wafers in the food processor or blender and process by turning on and off until finely crushed.
  • Combine the cookie crumbs and butter in a medium bowl and mix well. Press firmly so that everything adheres to the bottom and up to a height of 2.5 cm along the sides of a 22.5 cm springform pan.
  • Melt the chocolate in the top of a double boiler over hot but not boiling water, and then cool.
  • Chill a large bowl and the beaters well. Pour the double cream into the cold bowl and, with an electric mixer on high speed, whip until it thickens and forms soft peaks. To test when it’s ready, lift the beaters from the cream: it should have defined peaks that tend to fall. Refrigerate.
  • Dissolve the sugar in the water in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute. Pour this syrup into a 25 cl measuring glass.
  • Place the egg yolks in a large, deep, heatproof bowl and whisk in the syrup. Place the bowl over a large pot of hot but not boiling water and continue whisking until it forms soft peaks. To test, lift the whisk: the mixture should have defined peaks that tend to fall. Remove from heat.
  • Whisk the mixture until cool and add the melted chocolate and the liqueur. Add 12 cl of whipped cream to the chocolate mixture and stir.
  • With a rubber spatula, gently fold in the remaining whipped cream, inserting the spatula to the bottom of the bowl, scraping the sides, and then lifting the mixture on top. Repeat until the chocolate mixture is evenly incorporated.
  • Pour into the prepared shell. Refrigerate until firm, about 3 hours or overnight. To serve, remove the sides of the mold.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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