Rich raspberry chocolate mousse cake

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• Arose91

  07 March 2013

  Arose91 rated this recipe

  

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• lemon_farmer

  24 March 2013

  lemon_farmer rated and commented on this recipe

  

  Look amazing, tasted revolting and bitter. 4 bars of dark, bitter chocolate and no sugar in the main part of the cake ruined it all... half milk and half dark chocolate would have been lovely. Or some other sweetness. The texture and consistency was all spot on. But bitter and totally unpalatable. Embarrassing end to a lovely meal.

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• Little Cook

  25 March 2013

  Little Cook commented on this recipe

  It does say icing sugar in the Mousse part of the cake so i guess thats where the sugar comes in ... defo going to try this :)

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• Riyadh Jenny

  29 March 2013

  Riyadh Jenny commented on this recipe

  I made this yesterday, it worked exactly to recipe and tasted delicious. Will make again.

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• Riyadh Jenny

  29 March 2013

  Riyadh Jenny rated this recipe

  

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• MrsH

  30 March 2013

  MrsH commented on this recipe

  How long in advance of eating can you prepare this? Any ideas? Thanx

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• Ladymama

  31 March 2013

  Ladymama rated and commented on this recipe

  

  I have just tried this and it was a disaster. Don't know what I did wrong but it collapsed after the springform ring was removed, it was a big sloppy mess. The biscuit base was also rock solid and couldn't get a knife through it. May be worth lining the base with parchment.

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• Sweet_Dee

  31 March 2013

  Sweet_Dee commented on this recipe

  What happened the original recipe? I was going to make this tomorrow and bought a full bottle of creme de framboise! I preferred the original ingredients listed for the mousse. If anyone printed it out maybe you could tell me!

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• DD

  05 April 2013

  DD commented on this recipe

  Here is the original recipe with creme de framboise instead. To note the link will not last forever so save/print the recipe while you can. http://webcache.googleusercontent.com/search?q=cache:I7WytZS0y-IJ:www.bbcgoodfood.com/recipes/2988683/%3Fbinderbox%3DforgotPassword+rich-raspberry-chocolate-mousse-cake&cd=2&hl=en&ct=clnk&gl=uk&client=opera

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• xcxhannahxcx

  15 April 2013

  xcxhannahxcx rated and commented on this recipe

  

  Looked pretty but was incredibly bitter - did not go down well with 8 guests for Easter dinner! :(

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• Ligabef

  21 April 2013

  Ligabef commented on this recipe

  Why has this recipe been changed? The original was much better. I saved it to my binder and am EXTREMELY DISAPPOINTED that when I went to use it again it turned out to be rather bland and nowhere near as special as the original with creme de framboise/cassis.

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• Ligabef

  21 April 2013

  Ligabef rated and commented on this recipe

  

  Can someone post the original recipePLEASE!

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• Sweet_Dee

  22 April 2013

  Sweet_Dee commented on this recipe

  I managed to make this when BBC Good Food reposted the original recipe for a day before changing it again. I took the advice of another poster and used 200g milk choc and 100g dark choc in the mousse. It was very difficult to cut the base but it was delicious. I will post original.

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• Sweet_Dee

  22 April 2013

  Sweet_Dee commented on this recipe

  Here is the original recipe: For the Base: � 100g 70% plain chocolate, broken into pieces � 100g butter � 1 tbsp golden syrup � 200g Hob Nobs

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• Sweet_Dee

  22 April 2013

  Sweet_Dee commented on this recipe

  For the Mousse: � 300g 70% plain chocolate, broken into pieces (or 200g milk choc and 100g dark choc) � 1 x 150g punnet raspberries 1 tbsp icing sugar, 1 tbsp crème de framboise (raspberry liqueur), crème de cassis (blackcurrant liqueur), or 1 tsp vanilla essence, 600ml whipping cream, To decorate: about 4 more punnets of strawberries and whipped double cream to serve

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• Sweet_Dee

  22 April 2013

  Sweet_Dee commented on this recipe

  Step One For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmering water or on a low heat in the microwave. Step Two Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for an hour to set.

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• Sweet_Dee

  22 April 2013

  Sweet_Dee commented on this recipe

  Step Three For the mousse, melt the remaining chocolate in the same way and allow to cool until lukewarm. Blitz 1 punnet of raspberries the icing sugar and framboise in a food processor to make a quick raspberry coulis. Beat roughly two thirds of the whipping cream until it only just leaves a trail with the whisk. Be careful not to overwhisk the mixture, as it's better to whisk too little than too much. Fold in the cooled chocolate very gently, then stir through the remaining whipping cream. Finally swirl in the raspberry coulis. Spread over the biscuit base and return to the fridge for 1 -2 hours to set. Step Four Release from the tin and decorate with concentric circles of raspberries. Serve with double cream.

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• Sweet_Dee

  22 April 2013

  Sweet_Dee rated this recipe

  

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• Ligabef

  24 April 2013

  Ligabef commented on this recipe

  Thank you Sweet Dee, a much better recipe!

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• pratimah

  29 April 2013

  pratimah rated and commented on this recipe

  

  Made this last week end and it was a big success...everybody absolutely loved it.The only thing, is that I made it without egg, as I am Veggie. I used a tub of cream cheese instead...Will definitely make this again.

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Ingredients

FOR THE BASE

• 100g 70% plain chocolate , broken into pieces
• 100g butter
• 1 tbsp golden syrup
• 200g Hob Nobs

FOR THE MOUSSE

• 100g 70% plain chocolate , broken into pieces
• 200g milk chocolate (at 30% cocoa solids), broken into pieces
• 4 eggs , separated
• 300ml whipping cream
• 3 x 150g punnets raspberries

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Ingredients

FOR THE BASE

• 100g 70% plain chocolate , broken into pieces
• 100g butter
• 1 tbsp golden syrup
• 200g Hob Nobs

FOR THE MOUSSE

• 100g 70% plain chocolate , broken into pieces
• 200g milk chocolate (at 30% cocoa solids), broken into pieces
• 4 eggs , separated
• 300ml whipping cream
• 3 x 150g punnets raspberries

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