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Chocolate Raspberry Mirror Mousse Cake Recipe

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Chocolate Raspberry Mirror Mousse Cake
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Ingredients
15
Count
Nutrition
209
Calories
Total time
52
Minutes
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Ingredients:

Directions:

  1. In a large bowl, beat egg yolks, vanilla all but 2 tbsp.
  2. Of the sugar for 2 minutes or until light.
  3. Sift flour and cocoa over top; stir until incorporated and thick.
  4. In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp.
  5. Of remaining sugar until stiff peaks form.
  6. Stir one-third of egg whites into batter.
  7. FOLD in remaining whites.
  8. Grease side of 9-inch springform pan; line bottom with parchment paper.
  9. Pour in batter.
  10. Bake in centre of 400 F.
  11. Oven for 12 minutes or until cake pulls away from side of pan.
  12. Let cool in pan on rack.
  13. Turn out onto rack; peel off paper.
  14. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) CHOCOLATE MOUSSE: Place chocolate in bowl.
  15. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth.
  16. Place bowl in larger bowl filled with ice water.
  17. Let stand, stirring often, for about 30 minutes or until very cold.
  18. Press raspberries through fine sieve into small saucepan; stir in sugar.
  19. Sprinkle with gelatin; let stand for 1 minute.
  20. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved.
  21. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
  22. Clean cake pan; line bottom and side with parchment paper.
  23. Return cake to pan.
  24. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture.
  25. Spread over cake to side of pan.
  26. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm.
  27. (Make-ahead: Refrigerate for up to 24 hours.) RASPBERRY GLAZE: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine.
  28. Sprinkle with gelatin; let stand for 1 minute.
  29. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain.
  30. Refrigerate for 20 minutes or until cool but pourable.
  31. Pour over mousse.
  32. Refrigerate for 1 hour or until glaze is firm.
  33. If you wish decorate around the cake with fresh raspberries.
  34. Makes 12 to 16 servings.
  35. Canadian Living Cooks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 208.67 Kcal (874 kJ)
Calories from fat 78.84 Kcal
% Daily Value*
Total Fat 8.76g 13%
Cholesterol 55.03mg 18%
Sodium 23.82mg 1%
Potassium 70.72mg 2%
Total Carbs 31.1g 10%
Sugars 20.58g 82%
Dietary Fiber 0.87g 3%
Protein 2.11g 4%
Vitamin C 0.3mg 0%
Iron 0.4mg 2%
Calcium 25.1mg 3%
Amount Per 100 g
Calories 279.86 Kcal (1172 kJ)
Calories from fat 105.74 Kcal
% Daily Value*
Total Fat 11.75g 13%
Cholesterol 73.8mg 18%
Sodium 31.94mg 1%
Potassium 94.85mg 2%
Total Carbs 41.7g 10%
Sugars 27.6g 82%
Dietary Fiber 1.17g 3%
Protein 2.84g 4%
Vitamin C 0.4mg 0%
Iron 0.6mg 2%
Calcium 33.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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