Chocolate Raspberry Mousse Cake

This is an amazing cake.  The flour-less base is very soft, and the two mousse layers just melt in your mouth.  It's well-worth the work.

Yield: 12 servings


  • Cake
    • 7 oz. semi-sweet chocolate (chips work fine)
    • 6 tbsp butter
    • 4 large eggs, yolks separated from whites
    • Pinch of salt
    • 1/3 cup brown sugar
    • 1 1/2 tsp vanilla
  • Chocolate Mousse
    • 12 oz. semi-sweet chocolate (chips work fine)
    • 1 1/2 cups heavy whipping cream
    • 3 tbsp water
    • 3 tbsp sugar
    • 3 egg yolks at room temperature
  • White Chocolate Raspberry Mousse
    • 1 tbsp water
    • 1 tsp unflavored gelatin
    • 16 oz. frozen raspberries
    • 1 tbsp sugar
    • 8 oz. white chocolate
    • 1 cup heavy whipping cream
  • Garnish
    • Fresh raspberries


  1. For the cake, line the bottom of a 9" spring-form pan with parchment paper.  Grease the sides.
  2. Place the semi-sweet chocolate and butter into a double boiler.  Melt gradually over low heat to avoid burning.  Set aside to cool for 5 minutes.
  3. While the chocolate is melting, place the egg whites and salt in a metal bowl and whisk on high speed until a foam forms.  Add half of the brown sugar and whisk together.  Add remaining brown sugar and whisk on high until soft peaks form.  Set aside.
  4. Add the egg yolks and vanilla to the chocolate and mix together.  Fold in 1/3 of the egg whites by hand.  Fold in the remaining egg whites, being careful not to overmix.
  5. Pour the batter into the spring-form pan.  Bake at 325°F for 15-18 minutes.  The toothpick method of checking doesn't work, so you just have to eyeball it.
    • I overcooked mine a little bit by going for 20 minutes.  Be really careful here.
  6. Cool the cake on a wire rack.
  7. For the chocolate mousse, melt the chocolate over a double boiler.  While the chocolate is melting, whisk the whipping cream to soft peaks.  Set aside.
  8. Place the water and sugar in a small saucepan and bring it to a boil, making a simple syrup.  Set aside.
  9. Whisk the egg yolks in a medium bowl.  Gradually add the syrup while continuing to whisk.
  10. Combine the egg yolks with the chocolate, stirring until well mixed.  If needed, warm the chocolate again in the microwave for 5-15 seconds.
  11. Add 1/3 of the whipped cream to the chocolate and whisk until well combined.  Fold in the remaining whipped cream, being careful not to over mix.
  12. Pour the mousse over the cake layer.  Spread evenly and refrigerate for 30 minutes.
  13. For the white chocolate raspberry mousse, pour the water into a small bowl.  Sprinkle in the gelatin and let side for 5 minutes to bloom.
  14. Meanwhile, place the raspberries into a food processor and puree.  Press through a mesh strainer to remove the seeds.  The solids can be discarded.
  15. In a small saucepan, combine the raspberry juices and sugar.  Bring to a boil over medium heat, stirring often until it reduces to approximately 1/2 cup.  Remove from the heat and add the gelatin mixture, stirring until well dissolved.
  16. Place the white chocolate and a mixing bowl.  Pour the raspberry mixture over top and wait 1-3 minutes while the chocolate melts.  Mix vigorously by hand to combine until smooth.
  17. In a separate bowl, whisk the cream to soft peaks.  Whisk 1/3 of the whipped cream into the white chocolate mixture.  Gently fold remaining cream into the mixture.  Pour over the chocolate mouse layer and spread evenly.  Refrigerate for at least 3 hours.
  18. When ready to serve, remove from the spring-form pan.  Decorate with raspberries on top and enjoy!
Adapted from Hungry Happenings.