Chocolate Mousse Cake with Raspberries

Recipe courtesy Nick Malgieri

Show: Cooking LiveEpisode: July Fourth Desserts

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
1 hr 10 min
Level:
--
Yield:
--

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 30 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Batter:

1/2 cup granulated sugar
1/2 cup water
8 tablespoons (1 stick) unsalted butter
12 ounces semisweet or bittersweet chocolate
1/3 cup sweet liqueur, such as Cointreau or Chambord
6 eggs

Finishing:

1 cup heavy cream
2 tablespoons sugar
1 basket fresh raspberries (optional)

Directions

This unusual cake may be made in advance -- make sure to bring it to room temperature before serving with whipped cream and a few raspberries Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Chop the chocolate finely and set it aside. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth. Whisk liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Pour the batter into the pan and place the pan in a small roasting pan covered with one inch of warm water. Bake about 45 minutes, until set and slightly dry on the surface. Cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert to a platter. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

White Chocolate and Fresh Raspberry Terrine

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 14

View all 14 Cake Collections

Comments & Reviews

recipe Chocolate Mousse Cake with Raspberries
Erin Brighton, MA 01-20-2009
Flag

Wonderful, Decadent, and EASY
Rated: 5 stars out of 5

While I love and adore cooking, baking has never been my thing. I keep a small arsenal of recipes on hand for those times... when a baked good is necessary, and my requirements for those recipes are that they have to appear fancy and elegant, be delicious and different, and secretly be very VERY easy. This recipe wins on all accounts. Everyone asked me if I had secretly bought the cake, and they were amazed by how rich and decadent it is. While only one 8 inch round layer, this cake can easily feed 10-12 people because of it's richness. A true winner, and a new addition to my arsenal of baked goods. Read more
recipe Chocolate Mousse Cake with Raspberries
Marlene Pueblo, CO 07-05-2008
Flag

This cake is a keeper
Rated: 5 stars out of 5

I made this for a 4th of July party. It's very easy to make and there wasn't any left. I will make it again and again.... MarleneRead more
recipe Chocolate Mousse Cake with Raspberries
Debra Woodbridge, VA 02-16-2008
Flag

fantastic flavor
Rated: 5 stars out of 5

completely decadent. Invite plenty of friends to share since it is very rich. Note: didn't have 12 oz of one kind of... chocolate so I blended 8 oz of semisweet and 4 oz of bittersweetRead more
recipe Chocolate Mousse Cake with Raspberries
Anonymous 01-25-2007
Flag

vliydevug
Rated: 5 stars out of 5

it was excellent