Rich raspberry chocolate mousse cake

Rich raspberry chocolate mousse cake

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(13 ratings)

Prep: 30 mins Plus overnight setting no cook

Easy

Serves 8
With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie

Nutrition and extra info

Nutrition: per serving

  • kcal691
  • fat52.1g
  • saturates28.7g
  • carbs42.5g
  • sugars31g
  • fibre5g
  • protein10.4g
  • salt0.6g
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Ingredients

    For the base

    • 100g 70% plain chocolate, broken into pieces
    • 100g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 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 egg, separated
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 300ml whipping cream
    • 3 x 150g punnets raspberries
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    Method

    1. For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.

    2. 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 about an hour to set.

    3. For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.

    4. Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites, spread the mixture over the biscuit base and return to the fridge overnight.

    5. Release from the tin and decorate with concentric circles of raspberries and serve.

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    Comments, questions and tips

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    deirdrewhelan
    22nd Apr, 2013
    3.05
    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.
    deirdrewhelan
    22nd Apr, 2013
    3.05
    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
    deirdrewhelan
    22nd Apr, 2013
    3.05
    Here is the original recipe: For the Base: • 100g 70% plain chocolate, broken into pieces • 100g butter • 1 tbsp golden syrup • 200g Hob Nobs
    deirdrewhelan
    22nd Apr, 2013
    3.05
    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.
    ligabef
    21st Apr, 2013
    1.05
    Can someone post the original recipePLEASE!
    ligabef
    21st Apr, 2013
    1.05
    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.
    xcxhannahxcx
    15th Apr, 2013
    2.05
    Looked pretty but was incredibly bitter - did not go down well with 8 guests for Easter dinner! :(
    ducksd
    5th Apr, 2013
    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
    deirdrewhelan
    31st Mar, 2013
    3.05
    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!
    pannyanny
    31st Mar, 2013
    1.05
    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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