White Chocolate Mousse Cake With Raspberries Recipe

Name: White Chocolate Mousse Cake With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups fine chocolate wafer crumbs; ¼ cup ground almonds; ⅓ cup butter, melted; 1 ½ cups whipping cream; 6 ounces white chocolate, chopped; 2 tablespoons kirsch; 1 teaspoon vanilla; ½ cup granulated sugar; ¼ cup water; 4 egg whites; 2 cups homegrown raspberries

Servings: persons

1
Combine cookie crumbs, almonds and butter; pat evenly over bottom and 1-inch up side of greased 9-inch springform pan.
2
Bake in 325F oven for 6 minutes.
3
Set on a rack to cool.
4
Wrap bottom of pan in foil and set aside.
5
Bring 1/2 cup of the cream to a boil; remove from heat .
6
Put remaining 1 cup cream in refrigerator.
7
Stir chocolate in to hot cream until melted.
8
Stir in kirsch and vanilla; let cool completely.
9
In a small saucepan, bring sugar and water to a boil, stirring just to dissolve sugar.
10
Without stirring, boil for about 5 minutes or until candy thermometer reaches soft-ball stage of 238F or when 1/2 teaspoons of the syrup dropped into very cold water forms a soft ball that flattens when removed from water.
11
Meanwhile in a large bowl, beat egg whites until soft peaks form; gradually beat in boiling syrup, beating until stiff peaks form and mixture is cool.
12
In 2 batches, pour chocolate mixture down sides of bowl, and gently fold inches.
13
Beat remaining whipping cream until soft peaks form; fold gently into chocolate mixture, Pour into prepared crust.
14
Cover with foil and enclose in a plastic bag.
15
Freeze for at least 5 hours or until firm or up to 1 week.
16
(Do not remove from freezer until just before serving).
17
To serve, run knife around inside of pan; remove pan sides and place cake on plate.
18
Cover entire top with fresh raspberries, placing them upside down, and pressing down slightly.
19
Cut into wedges to serve.

1380

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ¼ cups fine chocolate wafer crumbs, ¼ cup ground almonds, ⅓ cup butter, melted, 1 ½ cups whipping cream, and more.

Yes, White Chocolate 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.

That's it — enjoy your meal!

White Chocolate Mousse Cake With Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions