Ingredients
Chocolate Sponge
- 3 large eggs (room temperature)
- 55 g light brown sugar
- 65 g granulated sugar
- 1 tsp vanilla extract
- 65 g plain flour (all-purpose)
- 15 g cocoa powder
- 1 tsp baking powder
- ½ tsp espresso powder
- ¼ tsp salt
- 75 g Dark Chocolate 75% (melted)
Raspberry Mousse
- 2¼ tsp powdered gelatine
- 45 ml fresh lemon juice
- 400 g fresh raspberries (Frozen raspberries can be substituted)
- 100 g granulated sugar
- 480 ml double cream (heavy cream) (cold)
- 125 g fresh raspberries (for decoration)
- 50 g Dark Chocolate shavings (for decoration)
Instructions
- Prepare chocolate sponge pan and oven: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat your oven to 180°C (350°F).
- Whip eggs and sugars: In a medium bowl, add eggs, granulated sugar, light brown sugar, and vanilla extract. Using a hand-held electric whisk, beat on medium-high speed for about 4 minutes until the mixture is light, creamy, and trails form when lifting the whisk.
- Add dry ingredients: Sift plain flour, cocoa powder, baking powder, and espresso powder into the egg mixture along with salt. Mix at low speed until only a few flour streaks remain.
- Fold in melted chocolate: Gently fold melted dark chocolate into the batter using a rubber spatula, scraping the bowl bottom until smooth and combined.
- Bake the sponge: Pour batter into the prepared springform pan. Tap the pan to release air bubbles and smooth the surface with an offset spatula if needed. Bake for 15-20 minutes until the center springs back. Cool to room temperature on a wire rack. Press the top flat with a flat-bottomed glass, then cover and refrigerate until ready to use.
- Bloom gelatin: In a small bowl, combine powdered gelatin with fresh lemon juice. Stir and let sit for a couple of minutes to soften.
- Prepare raspberry puree: Blend fresh raspberries until smooth and pass through a fine-mesh sieve over a saucepan to remove seeds. You should yield about 300 ml (1¼ cups) of raspberry pulp.
- Heat raspberry puree with gelatin and sugar: Warm the puree over medium-low heat, add granulated sugar, and bring to a simmer while stirring. Add softened gelatin mixture and stir gently until dissolved. Avoid boiling. Strain again if desired and set aside to cool to room temperature, about 20 minutes.
- Whip cream and fold in puree: Whip cold double cream until soft peaks form. Gradually fold in the cooled raspberry puree in three parts until mixed evenly.
- Assemble mousse layer: Pour the raspberry mousse over the chilled chocolate sponge in the springform pan. Smooth the surface with an offset spatula. Cover and refrigerate for at least 3 hours or preferably overnight to set.
- Decorate and serve: Carefully remove the sides of the springform pan. Peel off the baking paper collar, smooth edges with a warmed spatula if needed. Transfer cake to a serving plate. Decorate with fresh raspberries and dark chocolate shavings. Slice with a warm, dry, sharp knife and serve immediately.
Notes
- You can substitute frozen raspberries for fresh raspberries in the mousse, just thaw fully before blending.
- Pressing down the cake surface after baking creates an even base for the mousse layer.
- Using good quality 75% dark chocolate ensures a rich chocolate flavor in the sponge.
- Be gentle folding the gelatin and cream mixture to maintain the mousse’s light texture.
- For best slicing results, warm the knife blade by running it under hot water, dry thoroughly before slicing.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
