Raspberry and Chocolate Mousse Cake: the Dream Dessert

Food lovers, prepare for a taste explosion that will make you fall in love at first bite: the raspberry and chocolate mousse cake! Forget the usual summer desserts, because here we’re talking about a masterpiece of flavors and textures that will win you over. Imagine the soft and moist base of a chocolate cake, with that intense, slightly bitter taste that contrasts divinely with the sweetness. And then, the heart of the dessert: a raspberry mousse, light as a cloud, fresh with a fruity and tangy flavor that perfectly balances the base.

It’s an elegant dessert, but incredibly simple to prepare. Perfect for a special occasion, a dinner with friends here in Piacenza, or just to pamper yourself a bit on these hot days. This cake is not just a dessert, it’s a sensory experience that will make you dream!

The Magic of a Fruity Filling and a Soft Chocolate Base

The real secret of this raspberry and chocolate mousse cake lies in its perfect harmony of contrasts. The base, a very soft chocolate cake, is a concentrate of goodness, created with flour, sugar, eggs, and unsweetened cocoa powder. A pinch of baking powder makes it tall and spongy, perfect for hosting the undisputed protagonist: the raspberry mousse. And here’s where the real magic lies! We start with fresh raspberries, which are cooked with sugar to create a coulis, then we add Greek yogurt, which gives incredible creaminess and a tangy touch. The sheet gelatin is the secret ingredient that ensures a perfect texture, firm but melts in the mouth. Finally, the fresh liquid cream, whipped and gently incorporated, provides that intangible lightness typical of mousse.

The combination of the chocolate base and raspberry mousse is not only delicious, but it’s also visually spectacular. And the final decoration, with fresh raspberries and a chocolate glaze, completes the picture of this wonderful dessert.

Here are other delicious semifreddo dessert recipes:

Difficulty: Medium
Cost: Medium
Preparation time: 30 Minutes
Portions: 6 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer, Spring, Summer and Fall

536.74 Kcal

calories per serving

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Energy 536.74 (Kcal)
Carbohydrates 50.13 (g) of which sugars 32.93 (g)
Proteins 13.08 (g)
Fat 32.98 (g) of which saturated 8.08 (g)of which unsaturated 5.00 (g)
Fibers 8.44 (g)
Sodium 180.86 (mg)

Indicative values for a portion of 248 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for raspberry and chocolate mousse cake

2 Eggs
3 1/2 tbsp Sugar
6 tbsp All-purpose flour
1 pinch Salt
1 tsp Vanilla extract
1 1/2 tbsp Unsweetened cocoa powder
1 1/2 tsp Baking powder
2 1/3 cups Raspberries
7 tbsp Sugar
6 Sheet gelatin
1 cup Greek yogurt
1 tsp Vanilla extract
1 1/4 cups Heavy cream (to be whipped)
3/4 cup Raspberries
2 oz Dark chocolate
2 tbsp Butter (softened)
3/4 cup Raspberries

Tools for raspberry and chocolate mousse cake

ZENKER Non-stick Springform Pan, Special mini, Ø 6.3in, (color: black), quantity: 1 piece
Tescoma 623250 Delicia Springform Pan 1 Bottom, Diameter 7.1 in

Preparation of raspberry and chocolate mousse cake

Preparation of chocolate cake

In a bowl, beat the eggs, salt, and sugar with an electric whisk for about 10 minutes until you get a cream, then add the vanilla extract. Sift together flour, baking powder, and cocoa, and add it to the mixture, mix gently.
Pour the batter into the 6.3 in pan, bake in a preheated oven at 350°F for about 15/17 minutes. To check if it’s cooked, do the toothpick test, remove from the oven, take out of the mold, let cool.
Put the raspberries in a saucepan with 40 g of sugar and 1 tablespoon of water, and boil gently. Once ready, strain it. Meanwhile, soak the gelatin in cold water, once softened, squeeze well and dissolve it in the still-hot raspberry puree, let cool.
Mix the yogurt with the remaining sugar and vanilla paste until smooth. Add the obtained cream to the raspberry puree. Whip the cream until stiff and mix it with the rest of the yogurt and raspberry cream.
Line the 7.1 in pan with parchment paper, cut the chocolate cake in half, put one half on the bottom of the pan, add the yogurt and raspberry cream, cover the entire bottom. Distribute the raspberries on the mousse, place the second chocolate disc and cover with the remaining mousse, level, and refrigerate for at least 4 hours or overnight if you have time. Freeze for about half an hour before decorating; this simplifies the removal of the parchment paper.
Chop the dark chocolate and melt it in a double boiler, add the softened butter and set aside.
Meanwhile, detach the cake from the pan, smooth the edge of the cake with a spatula. Pour the melted chocolate over the edge of the cake and let it run slightly downwards. Decorate the cake with the remaining raspberries and serve