This dessert cake has an airy chocolate sponge and is delightfully topped with a delicious raspberry mousse.
Ingredients
Chocolate sponge
- 3 eggs – at room temperature
- 65g sugar
- 55g brown sugar
- 1 teaspoon vanilla extract
- 65g flour
- 15g cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
- 75g chocolate – melted and cooled
Raspberry Mousse
- 45ml fresh lemon juice
- 2 ¼ teaspoons gelatine
- 400g fresh or frozen raspberries – thawed
- 100g sugar
- 480ml cream
Decoration
- Whipped cream, fresh or freeze-dried raspberries
Method
- Preheat the oven to 180oC (160oC fan bake). Line a round 23cm springform pan with baking paper.
- Place the eggs, sugars and vanilla extract into a mixer with a balloon attachment. Beat for 4 minutes.
- Sift over the flour, cocoa, baking powder, espresso powder and salt. Fold through gently.
- Fold the melted chocolate gently through the sponge mixture. Tip the mixture evenly into the prepared springform pan.
- Bake for 15 – 20 minutes or until a skewer comes out clean.
Raspberry Mousse
- Sprinkle the gelatine over the lemon juice – set aside.
- Blend the raspberries in a food processor until smooth. Place a sieve over a saucepan and push the blended raspberries through using a spoon.
- Place the saucepan over a medium/low heat, add in the sugar and bring to a slow simmer, stirring often.
- Add in the gelatine mixture and gently stir until the gelatine is completely dissolved – don’t let the mixture boil – set aside to cool.
- Whip the cream until soft peaks form. Gradually whip in the raspberry purée.
- Pour the mousse over the cooled chocolate sponge and refrigerate for several hours to set.
- Decorate with whipped cream and raspberries.