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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
30.6
g
per serving
245.1 g total
Fat
33.6
g
per serving
268.8 g total
Protein
6.8
g
per serving
54.2 g total
Cook Time
20
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
300
g
Dark Bitter Chocolate
minimum 60% cocoa fat
50
g
Caster Sugar
2
tbsp
Icing Sugar
Dairy
150
g
Unsalted Butter
6
piece
Eggs
separated
Fruits
100
g
Raspberries
fresh, reserve a few for garnish
Liquids
50
ml
Water
NutsSeeds
1
bunch
Mint
fresh sprigs for garnish
Method
1
Line a 20cm spring-form tin with greaseproof paper and preheat oven to 180°C.
2
Melt the chocolate and butter together in a bowl over simmering water.
3
Whisk egg yolks with 2 tablespoons of sugar and stir in the chocolate mixture.
4
Beat egg whites with remaining sugar until stiff and fold into the chocolate base.
5
Pour mixture into the tin and bake for 20 minutes.
6
Blend raspberries, icing sugar, and water until smooth, then sieve if desired.
7
Serve cake slices over the sauce garnished with reserved raspberries and mint.