Chocolate Velvet Mousse Cake with Raspberries
A flourless chocolate mousse cake with a melt-in-your-mouth texture, served with fresh raspberries and mascarpone. Just 6 ingredients and no flour needed for this elegant dessert.
YIELD
1 cakePREP
20 minCOOK
25 minREADY
1 hrsThis isn’t a cake in the usual sense. It’s somewhere between a mousse and a soufflé, baked just until it wobbles, then left to set into something impossibly rich and silky.
No flour. No fuss. Just chocolate, butter, eggs, sugar, and cream folded together and baked for 25 minutes.
It comes out looking rustic and slightly sunken in the middle, which is exactly right. Dust it with icing sugar, pile on fresh raspberries, and serve each slice with a generous spoonful of mascarpone.
Chef Tips
- Don’t panic when it wobbles coming out of the oven. It sets completely as it cools. Overbaking dries it out.
- Melt the chocolate and butter over barely simmering water. If the bowl gets too hot, the chocolate seizes up.
- Whisk the egg whites to stiff peaks and fold them in gently. They’re the only thing giving this cake its light, mousse-like texture.
- Serve at room temperature for the softest, most velvety bite. Straight from the fridge it’s denser and more truffle-like.
Ingredients
Directions
- Preheat the oven to 350℉ (180℃).
Grease and a line 25cm (10 in) around loose-bottomed cake tin.
Break the chocolate into a bowl and add the butter. Stand the bowl over a saucepan of simmering water and heat until melted (don?t allow the chocolate to overheat or boil).
In a clean bowl, whisk together the egg yolks and caster sugar until thick and pale.
In a separate bowl, whisk the egg whites until stiff.
Add the chocolate mixture to the egg yolks, then add the cream Carefully fold in the egg whites.
Pour the mixture into the prepared tin and bake for 25 minutes. Don?t be alarmed if the cake still seems wobbly when you remove it from the oven - it sets as it cools.
When the cake is cold, dust it with icing sugar, and serve with raspberries and mascarpone.
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