Chocolate Velvet Mousse Cake with Raspberries – a delicious recipe with chocolate plain, butter, eggs, sugar, cream, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F (180C).
2
Break the chocolate into a bowl and add the butter.
3
Stand the bowl over a saucepan of simmering water and heat until melted (don?t allow the chocolate to overheat or boil).
4
In a clean bowl, whisk together the egg yolks and caster sugar until thick and pale.
5
In a separate bowl, whisk the egg whites until stiff.
6
Add the chocolate mixture to the egg yolks, then add the cream Carefully fold in the egg whites.
7
Pour the mixture into the prepared tin and bake for 25 minutes.
8
Don?t be alarmed if the cake still seems wobbly when you remove it from the oven - it sets as it cools.
9
When the cake is cold, dust it with icing sugar, and serve with raspberries and mascarpone.
1504
kcal
Calories
100
g
Fat
119
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 400 grams chocolate plain, 125 grams butter, unsalted, 5 medium eggs separated, 125 grams sugar, superfine, and more.
Yes, Chocolate Velvet Mousse Cake with Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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