Recents in Beach

Chocolate cake with raspberry mousse

I think this is a great cake! The combination of the dark chocolate base with a fresh mousse of raspberries and blueberries is really delicious. And: perfect for the season, because fruit in abundance!

It's also a cake that's as impressive as it is easy to make. The only thing you really need is a little patience, because the chocolate cake needs to cool down well before you can pour the raspberry mousse on it. And then the mousse also needs to be given time to set, it takes at least 4 hours, but a whole night is even better. Otherwise it will just drip off your cake. Tip: make it a day in advance. And please don't be held back by the waiting time, because this cake is really worth it!

Anyway, the bottom of this chocolate cake is an absolute topper, it's so ready, super tasty and the perfect base for anything and everything! The way I've made it now, it's a bit lighter, and you can top it off with a firm mousse for example. But you can also add an extra egg to the batter and replace the baking flour with flour and you have a very solid brownie-like base. Delicious with some chopped nuts through it, or simply with fresh fruit and a little powdered sugar, perfect!

What you need for 1 cake with about 12 points

* 200 gr dark chocolate, in pieces

* 200 gr butter, in cubes

* 4 eggs

* 125 gr + 4 tbsp sugar

* 2 full tbsp self-rising baking flour

* 250 ml whipped cream

* 300 gr real Greek yogurt

* 5 sheets of gelatin

* 150 gr raspberries + extra for garnish

* 150 gr blueberries + extra for garnish (your can replace the fruit for frozen fruit)

What you're going to do for the chocolate cake with raspberries

Preparation: 35 minutes + Furnace, cool and refrigerate: 8 - 24 hours

1- Preheat the oven to 200 degrees. Cover the bottom of a round baking tin (I use a 22 cm (but 24 cm can also) diameter) and the edges with baking paper.

2- Melt the chocolate with the butter au bain-marie. Stir at the end and allow to cool a little.

3- Beat the eggs lightly and lightly yellow together with 125 gr sugar and then add the self-rising flour.

4- Spatula the melted chocolate through the egg mixture and pour into the baking tin.

5- Bake in the oven for 20 - 25 minutes. After 20 minutes, check if the cake is already cooked. Leave to cool completely in the baking tin.

6- Make the raspberry mousse by beating the cream stiff with 2 tbsp sugar and spatula the Greek yogurt through it.

7- In the meantime, soak the gelatine in a bowl of cold water.

8- Put the raspberries and blueberries in a saucepan with a little water and 2 tbsp sugar. Bring to the boil and stir occasionally until the raspberries are puree. Then remove from the heat and pass through a fine sieve so that the seeds and sheets remain. Leave to cool down a little.

9- Squeeze out the gelatine and stir the gelatine per leaf through the warm raspberry puree until it is completely absorbed. Add the raspberry puree to the cream mixture and spatula until you have an even mass. Pour the raspberry mixture onto the cooled chocolate cake (in the baking tin). Is there any raspberry puree left in the pan? Pour this over the cake and stir with a skewer: you'll get that beautiful swirl on top!

10- Leave the cake to set in the fridge for at least 4 hours, but preferably a whole night.

11- Serve the chocolate cake with raspberry mousse and some fresh raspberries and blueberries.

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