Chocolate Mousse Cake with Raspberry Sauce

A rich, flourless chocolate cake served with a smooth fresh raspberry sauce and garnished with mint.

Baking Vegetarian Dessert Gluten Free Chocolate

Estimated Nutrition

Calories

451.9

kcal / serving

3615.4 kcal total

Carbs

30.6g

per serving

245.1 g total

Fat

33.6g

per serving

268.8 g total

Protein

6.8g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Dark Bitter Chocolate

minimum 60% cocoa fat

Caster Sugar

tbsp

Icing Sugar

Dairy

150

Unsalted Butter

piece

Egg

separated

Fruits

100

Raspberry

fresh, reserve a few for garnish

Liquids

Water

NutsSeeds

bunch

Mint

fresh sprigs for garnish

Method

Line a 20cm spring-form tin with greaseproof paper and preheat oven to 180°C.

Melt the chocolate and butter together in a bowl over simmering water.

Whisk egg yolks with 2 tablespoons of sugar and stir in the chocolate mixture.

Beat egg whites with remaining sugar until stiff and fold into the chocolate base.

Pour mixture into the tin and bake for 20 minutes.

Blend raspberries, icing sugar, and water until smooth, then sieve if desired.

Serve cake slices over the sauce garnished with reserved raspberries and mint.