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Dark Chocolate Raspberry Mousse Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 647 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these elegant Dark Chocolate Raspberry Mousse Cakes, combining rich cocoa flavor with the tartness of fresh raspberries. Baked to perfection in individual ramekins, these light yet decadent cakes offer a luscious mousse-like texture ideal for a sophisticated dessert. Garnished with extra raspberries and a dusting of powdered sugar, this recipe is perfect for warm serving with optional whipped cream or vanilla ice cream.

Ingredients

Scale

Cake Ingredients

  • 1/3 cup unsweetened cocoa powder
  • 2 Tablespoons unsalted butter
  • 1/4 teaspoon raspberry extract
  • 2 eggs, separated
  • 1/2 cup milk
  • 4 Tablespoons sugar, divided
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 6 oz fresh raspberries, washed and patted dry, plus more for garnish

Garnish

  • Powdered sugar, for garnish
  • Optional: whipped cream or vanilla ice cream for serving

Instructions

  1. Prepare Ramekins and Oven: Preheat the oven to 325 degrees F. Place four 4-ounce ramekins on a baking sheet and spray them with non-stick cooking spray to prevent sticking.
  2. Make Cocoa Butter Mixture: In a medium saucepan over medium heat, combine the cocoa powder and unsalted butter, stirring frequently until the butter melts and the mixture forms a smooth paste. Remove from heat to cool slightly.
  3. Combine Wet Ingredients: Whisk into the cooled cocoa paste the raspberry extract, egg yolks from the separated eggs, milk, half of the sugar (2 tablespoons), salt, and baking powder until the batter becomes smooth and homogenous.
  4. Beat Egg Whites: In a large bowl, use an electric mixer to beat the egg whites until they form soft peaks. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff, shiny peaks form, which will take about 2–4 minutes.
  5. Fold Egg Whites and Raspberries: Gently fold the beaten egg whites into the chocolate mixture to maintain the airy texture. Then carefully incorporate the fresh raspberries into the batter without breaking them down.
  6. Fill Ramekins and Bake: Evenly divide the batter among the prepared ramekins on the baking sheet. Bake in the preheated oven for 20–22 minutes or until the cakes puff up and the tops appear dry while the centers remain moist.
  7. Garnish and Serve: Remove the cakes from the oven and garnish with additional fresh raspberries and a dusting of powdered sugar. Optionally, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Notes

  • Be gentle when folding in egg whites to preserve the mousse-like texture.
  • Fresh raspberries add the best flavor and texture; frozen raspberries are not recommended.
  • Serve the cakes warm for the creamiest experience, but they can also be enjoyed at room temperature.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.
  • Use fresh eggs and separate yolks and whites carefully for optimal results.

Nutrition

  • Serving Size: 1 ramekin (approximately 1/4 of recipe)
  • Calories: 220
  • Sugar: 15g
  • Sodium: 85mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 120mg

Find it online: https://jessicasrecipes.com/dark-chocolate-raspberry-mousse-cakes-recipe/