Description
These Dark Chocolate Raspberry Mousse Cakes are indulgent yet light desserts featuring a rich cocoa base infused with raspberry extract and fresh raspberries. Baked to perfection with a delicate mousse texture, they are elegantly garnished with powdered sugar and more raspberries, making them a sophisticated treat ideal for special occasions or a luxurious everyday dessert.
Ingredients
Scale
Chocolate Mousse Base
- 1/3 cup unsweetened cocoa powder
- 2 Tablespoons unsalted butter
- 1/4 teaspoon raspberry extract
- 2 egg yolks
- 1/2 cup milk
- 2 Tablespoons sugar (for the base)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Meringue & Garnish
- 2 egg whites
- 2 Tablespoons sugar (for meringue)
- 6 oz fresh raspberries, washed and patted dry, plus more for garnish
- Powdered sugar, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Spray four 4-ounce ramekins with non-stick cooking spray and place them on a baking sheet to prepare for baking.
- Make Chocolate Base: In a medium saucepan over medium heat, combine the cocoa powder and butter. Stir frequently until the butter melts and the mixture forms a paste. Remove from heat and let cool slightly. Whisk in the raspberry extract, egg yolks, milk, 2 tablespoons sugar, salt, and baking powder until the mixture is smooth.
- Beat Egg Whites: Using an electric mixer in a large bowl, beat the egg whites until soft peaks form. Gradually add the remaining 2 tablespoons sugar while continuing to beat until shiny stiff peaks form, which should take about 2-4 minutes.
- Fold Ingredients: Gently fold the beaten egg whites into the chocolate mixture, preserving as much airiness as possible. Then fold in the fresh raspberries carefully to distribute evenly.
- Fill and Bake: Evenly divide the mousse batter among the prepared ramekins. Place the baking sheet in the oven and bake for 20-22 minutes. The cakes should puff up, have dry tops, but remain moist in the center.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish each cake with additional fresh raspberries and a dusting of powdered sugar. Optionally, add a dollop of whipped cream or a scoop of vanilla ice cream. Serve warm for the best experience.
Notes
- Be gentle when folding the egg whites into the batter to maintain the light mousse texture.
- Fresh raspberries add a lovely tartness and moisture; ensure they are dry before folding in to avoid thinning the batter.
- These cakes are best enjoyed warm but can be served at room temperature.
- For a more intense chocolate flavor, use a high-quality unsweetened cocoa powder.
- The raspberry extract can be substituted with vanilla extract, though the raspberry flavor complements the berries beautifully.
Nutrition
- Serving Size: 1 ramekin (approx. 4 oz)
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 130 mg
