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
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    • 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
      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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    genevieve2
    16th Feb, 2015
    1.3
    The base was far too hard and the mousse too runny when released from the tin.
    GC70
    26th Dec, 2014
    5.05
    A real showstopper- very rich too.
    Lennybell
    25th Feb, 2014
    4.05
    This mousse was delicious but the base was so hard to cut into it made it difficult to serve. I used strawberries on top instead and added a jelly layer on top of the mousse to help stop it being too rich.
    sohini280
    14th May, 2013
    3.05
    The mousse was lovely - perfect texture and taste - but the base was too hard (nearly impossible) to cut into. Next time I'll make individual portions of this because it was too messy to cut into slices. Alternatively could skip the golden syrup from the base to make it slice-able.
    pratimah
    29th Apr, 2013
    5.05
    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.
    pratimah
    29th Apr, 2013
    5.05
    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.
    pratimah
    29th Apr, 2013
    5.05
    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.
    ligabef
    24th Apr, 2013
    1.05
    Thank you Sweet Dee, a much better recipe!
    deirdrewhelan
    22nd Apr, 2013
    3.05
    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.
    lauramcintosh
    12th Feb, 2014
    Thanks Deirdre! i went to make this again and found that the recipe had changed! The original is far better, thanks for re-posting it!

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