Godiva Milk Chocolate Mousse Cake Recipe

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Godiva Milk Chocolate Mousse Cake
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Ingredients
22
Count
Nutrition
336
Calories
Total time
5
Minutes
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Ingredients:

Directions:

  1. MAKE THE CHOCOLATE GENOISE:
  2. Preheat oven to 350°F
  3. Lightly butter bottom of 9-inch springform pan and line with parchment paper.
  4. Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
  5. Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed.
  6. Add flour all at once, folding until just combined.
  7. Pour batter into prepared pan.
  8. Bake for 30 to 35 minutes or until cake springs back when touched lightly.
  9. Cool completely in pan on wire rack.
  10. MAKE THE CHOCOLATE GANACHE:.
  11. Place chocolate in microwave-safe bowl.
  12. Microwave on medium (50% power) for 1 minute; stir.
  13. Microwave 30 seconds more or until chocolate is softened; stir until smooth.
  14. Add Godiva Liqueur, oil and vanilla, stirring to combine.
  15. Cool to room temperature.
  16. Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed.
  17. Gently fold whipped cream into chocolate mixture.
  18. ASSEMBLE THE CAKE:.
  19. Loosen genoise from pan, using a knife.
  20. Remove side of springform pan; carefully remove paper.
  21. Cut cake horizontally into two equal layers.
  22. Place one layer cut side up in bottom of springform pan.
  23. Spread half of the mousse on cake.
  24. Place top layer on mousse and spread with remaining mousse.
  25. Cover and refrigerate for 3 to 4 hours or until mousse is set.
  26. MAKE THE GANACHE:.
  27. Place chocolate, corn syrup and vanilla in bowl.
  28. Heat heavy cream in saucepan over medium heat to a simmer.
  29. Pour over chocolate mixture.
  30. Let stand 30 seconds.
  31. Stir until smooth and let cool.
  32. MAKE THE RASPBERRY SAUCE:.
  33. Puree raspberries in food processor.
  34. Strain through a fine-meshed sieve into small bowl.
  35. Stir in sugar and Chambord.
  36. Refrigerate sauce until needed.
  37. TO SERVE:.
  38. Spread side of cake with ganache, reserving 1/3 cup.
  39. Drizzle top of cake with more ganache, using a fork.
  40. Garnish with raspberry sauce, fresh raspberries, and a sprig of mint.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.7 Kcal (1406 kJ)
Calories from fat 183.59 Kcal
% Daily Value*
Total Fat 20.4g 31%
Cholesterol 122mg 41%
Sodium 95.17mg 4%
Potassium 109.63mg 2%
Total Carbs 33.47g 11%
Sugars 24.69g 99%
Dietary Fiber 1.03g 4%
Protein 5.42g 11%
Vitamin C 0.6mg 1%
Iron 0.9mg 5%
Calcium 44.5mg 4%
Amount Per 100 g
Calories 263.86 Kcal (1105 kJ)
Calories from fat 144.3 Kcal
% Daily Value*
Total Fat 16.03g 31%
Cholesterol 95.89mg 41%
Sodium 74.8mg 4%
Potassium 86.17mg 2%
Total Carbs 26.31g 11%
Sugars 19.41g 99%
Dietary Fiber 0.81g 4%
Protein 4.26g 11%
Vitamin C 0.5mg 1%
Iron 0.7mg 5%
Calcium 35mg 4%

* 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

  • 8.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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