Ingredients
Scale
- 8 oz dark chocolate (70% cocoa)
- 1 cup fresh raspberries
- 1 cup heavy whipping cream (cold)
- 1/2 cup granulated sugar
- 4 large egg whites (room temperature)
- 4 oz dark chocolate (for ganache)
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Melt 8 oz of dark chocolate in a heatproof bowl over simmering water; let cool slightly.
- Blend raspberries until smooth and strain if desired; set aside.
- Whip heavy cream to soft peaks in one bowl and beat egg whites with sugar until stiff peaks form in another bowl.
- Gently fold both mixtures into the cooled melted chocolate.
- Pour half of the mousse into the prepared pan, drizzle with half the raspberry puree, then layer remaining mousse on top.
- Chill for at least four hours or overnight.
- For ganache, melt remaining chocolate with butter; pour over chilled cake before serving.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 22g
- Sodium: 25mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Use high-quality chocolate for a richer flavor. Swap raspberries for strawberries for a different twist. Chill longer for better texture.