Description
A delightful dessert that combines rich chocolate flavors with tangy raspberries, perfect for special occasions.
Ingredients
Scale
- 3.33 oz all-purpose flour (3/4 cup)
- 2 oz unsweetened cocoa powder (2/3 cup)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 4 oz unsalted butter
- 7.75 oz granulated sugar (1 cup + 2 tbsp)
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 9 oz semi-sweet chocolate, finely chopped
- 13/4 cups heavy cream, divided
- Pinch of salt
- 2 tsp unflavored powdered gelatin
- 2 tbsp water
- 11/2 cups fresh raspberries (plus more for garnish)
- 9 oz white chocolate, finely chopped
- 11/2 cups heavy cream, divided
- 4 tbsp honey
- Pinch of salt
- 2 tsp unflavored powdered gelatin
- 2 tbsp water
- 2 tsp vanilla bean paste (or vanilla extract)
- 4 oz semi-sweet chocolate, finely chopped
- 4 oz heavy cream
- Fresh raspberries (for garnish)
- Chocolate curls or other decorations
Instructions
- Preheat oven to 350°F (175°C) and line a 9-inch cake pan with parchment paper.
- Whisk together flour, cocoa powder, salt, and baking powder in a bowl; set aside.
- Melt butter, stir in sugar, let it cool, then whisk in eggs and vanilla.
- Stir in the dry ingredients and pour batter into the pan. Bake for 22-24 minutes. Let cool completely.
- In another 9-inch pan with removable sides, line with acetate collar and place a cake cardboard at the bottom, then place the cooled brownie on top.
- Melt chocolate with 3/4 cup cream and a pinch of salt. Prepare gelatin and whisk into the chocolate mixture. Fold in whipped cream.
- Spread chocolate mousse over the brownie base and refrigerate for 25 minutes.
- Puree raspberries and strain. Melt white chocolate with raspberry puree, remaining cream, and a pinch of salt. Cool, then whisk in gelatin and fold in whipped cream with fresh raspberries.
- Spread raspberry mousse on top of chocolate mousse and refrigerate for another 25 minutes.
- Melt white chocolate with honey and a pinch of salt. Cool, then whisk in gelatin and fold in whipped cream and vanilla paste. Pour over raspberry mousse and refrigerate for at least 4 hours or overnight.
- Gently remove the cake from the pan. Make a ganache by heating cream and pouring over chopped chocolate. Pour ganache over the cake and garnish.
- Cut chilled slices using a clean knife and serve at room temperature.
Notes
Ensure ingredients are at room temperature for better mixing. Don’t rush chilling times; they help mousse layers set properly.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: chocolate cake, raspberry dessert, mousse cake, baking, special occasions