Chocolate Raspberry Mousse Truffle Cake Raspberry Cassis Sauce
Indulge in the ultimate dessert experience with this Chocolate Raspberry Mousse Truffle Cake, elegantly paired with a luscious Raspberry Cassis Sauce. This decadent recipe layers a rich, fudgy dark chocolate cake with a velvety raspberry mousse, creating a harmonious balance of bittersweet and fruity flavors. Fresh raspberries and a touch of crème de cassis give the dish a vibrant, refined touch, while a dusting of cocoa powder and a drizzle of the silky sauce elevate its visual appeal. Perfect for special occasions or an indulgent treat, this cake is a show-stopping centerpiece that combines gourmet flair with achievable techniques.
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Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 75 grams All-purpose flour
- 300 milliliters Heavy cream (for mousse)
- 250 grams Fresh raspberries (for mousse and garnish)
- 50 grams Powdered sugar
- 2 sheets Gelatin sheets
- 100 grams Raspberry jam (high quality)
- 30 milliliters Crème de cassis
- 60 milliliters Water
- 2 tablespoons Unsweetened cocoa powder (for dusting)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
Step 2
In a heatproof bowl over simmering water, melt the dark chocolate and butter together. Stir until smooth, then remove from heat and set aside to cool slightly.
Step 3
In a separate bowl, beat together the eggs and granulated sugar until the mixture is thick and pale. Gradually fold in the melted chocolate mixture and sifted flour until just combined.
Step 4
Pour the cake batter into the prepared pan and bake for 25-30 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan.
Step 5
To prepare the raspberry mousse, soak the gelatin sheets in cold water for 5 minutes. Meanwhile, puree the fresh raspberries and strain through a fine mesh sieve to remove seeds. Heat half of the raspberry puree in a small saucepan over low heat and dissolve the soaked gelatin into the warm puree. Let it cool slightly.
Step 6
Whip the heavy cream with the powdered sugar to soft peaks. Gently fold the cooled gelatin-raspberry mixture into the whipped cream, followed by the remaining raspberry puree. Chill the mousse in the refrigerator for 10-15 minutes until slightly thickened.
Step 7
Spread the raspberry mousse evenly over the cooled chocolate cake in the pan. Smooth the top with a spatula and refrigerate for at least 4 hours, or until firm.
Step 8
To make the raspberry cassis sauce, combine the raspberry jam, crème de cassis, and water in a small saucepan. Simmer gently over low heat until smooth and slightly thickened. Strain the sauce through a fine mesh sieve and cool to room temperature.
Step 9
To serve, carefully remove the mousse cake from the pan and dust the top with cocoa powder. Garnish with fresh raspberries before slicing.
Step 10
Drizzle each slice with raspberry cassis sauce and serve chilled.
Nutrition Facts
| Serving size | (1531.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4815.3 |
| Total Fat 300.5g | 0% |
| Saturated Fat 174.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1304.4mg | 0% |
| Sodium 507.5mg | 0% |
| Total Carbohydrate 480.3g | 0% |
| Dietary Fiber 49.0g | 0% |
| Total Sugars 335.3g | |
| Protein 65.1g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 590.7mg | 0% |
| Iron 33.9mg | 0% |
| Potassium 2629.9mg | 0% |
Source of Calories