Ingredients
- Dark Chocolate (70% cacao): 8 ounces
- Unsalted Butter: 1/2 cup (1 stick), softened
- Granulated Sugar: 1/2 cup
- Large Eggs: 3
- Raspberry Jam: 1/2 cup
- Heavy Cream: 1 cup
- Fresh Raspberries: 1 cup
- All-Purpose Flour: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan. Melt chocolate and butter together in a double boiler or microwave, stirring until smooth. Let cool slightly.
- Step 2: In a large bowl, beat sugar and eggs until light and fluffy. Gradually add the cooled chocolate mixture and flour, mixing until just combined.
- Step 3: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan.
- Step 4: While the cake is cooling, whip the heavy cream until stiff peaks form. Gently fold in 1/4 cup of raspberry jam.
- Step 5: Once the cake is cooled, spread the remaining 1/4 cup of raspberry jam over the top. Then, spread the whipped cream mixture evenly over the jam.
- Step 6: Garnish with fresh raspberries. Chill the cake for at least 2 hours before serving.
Notes
- Store leftover mousse cake in the refrigerator, covered, for up to 3 days for best flavor and texture.
- If you want a slightly softer texture, let a slice sit at room temperature for about 10-15 minutes before serving.
- For an elegant presentation, dust the top with cocoa powder or add a few chocolate shavings before serving.
- Chef's tip: Be careful not to overbake the cake; slightly moist crumbs on the toothpick are ideal for a fudgy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American