Magic Chocolate Mousse Cake
When it comes to layered desserts, this one is sure to surprise you with its easy preparation. The cake and mousse are made from just one simple batter recipe, as if by magic. One part is baked in the oven and transforms into a cake, whereas the other takes on a mousse-like texture once refrigerated. […]
Ingredients
- 8 oz (225 g) 70% dark chocolate, chopped
- 1 cup (225 g) unsalted butter, diced
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 6 eggs, separated
- 1 cup (210 g) sugar
- 1 1/4 cups (170 g) fresh raspberries
- 1 cup (250 ml) 35% whipping cream
- 2 tbsp sugar
- Ground cinnamon, for sprinkling
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Line the sides of the pan with a strip of parchment paper 3 inches (7.5 cm) high, letting it rise above the edge of the pan.
- In a glass bowl set over a pot of simmering water or in the microwave oven, melt the chocolate with the butter, cinnamon and salt. Mix well.
- In a large bowl, whisk the egg yolks and ¼ cup (55 g) of the sugar with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 5 minutes (using a stand mixer is preferable). Set aside. Wash the whisk attachment.
- In another large bowl, whisk the egg whites and remaining sugar with an electric mixer until stiff peaks form, about 5 minutes.
- Using a whisk or spatula, fold the chocolate mixture in three additions into the bowl of egg yolks. Fold in the egg whites.
- Spread half of the batter out in the prepared pan. Cover the remaining batter with plastic wrap directly on the surface. Set aside at room temperature.
- Bake the cake for 20 to 25 minutes or until the edges are cooked and the centre is still slightly wobbly. Let cool for 20 minutes on a wire rack. The cake will sink slightly.
- Top the cake with half of the raspberries. Using an offset spatula, spread the remaining batter over the raspberries. Cover and refrigerate for 8 hours or overnight.
- Unmould the cake. Remove the parchment paper. Place the cake on a serving dish. Let sit out at room temperature for 1 to 2 hours before serving.
When it comes to layered desserts, this one is sure to surprise you with its easy preparation. The cake and mousse are made from just one simple batter recipe, as if by magic. One part is baked in the oven and transforms into a cake, whereas the other takes on a mousse-like texture once refrigerated. The dark chocolate combines with cinnamon, raspberries and sweetened whipped cream for a mix of indulgent and slightly tangy flavours. The final result is warm and comforting.