Rich raspberry chocolate mousse cake

Rich raspberry chocolate mousse cake

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(22 ratings)

Prep: 30 mins Plus overnight setting no cook


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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    For the base

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



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 200g Hob Nobs

    For the mousse

    • 100g 70% plain chocolate, broken into pieces
    • 200g milk chocolate (at 30% cocoa solids), broken into pieces
      Milk chocolate squares

      Milk chocolate

      mill-k chok-lit

      Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

    • 4 eggs, separated



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

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



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


    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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    31st Mar, 2013
    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!
    31st Mar, 2013
    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.
    30th Mar, 2013
    How long in advance of eating can you prepare this? Any ideas? Thanx
    29th Mar, 2013
    I made this yesterday, it worked exactly to recipe and tasted delicious. Will make again.
    25th Mar, 2013
    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 :)
    lemon_farmer's picture
    24th Mar, 2013
    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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