Dark Chocolate Raspberry Mousse Cake

Treats

My favourite desserts include raspberries so since it was my birthday this week they had to feature! The mousse recipe comes courtesy of Eunice Power with a pecan, coconut & cacao base topped with a dark chocolate ganache. The mousse simply on its own would be perfect served in ramekins or jars with a drizzle of the ganache and some fresh berries. So go on, try the recipe and treat yourself & someone special.

  • 100ml water
  • 150g caster sugar
  • 400g fresh/frozen raspberries 
  • Zest & juice of 1/2 lemon
  • 4 leaves gelatine
  • 125g pecan nuts
  • 3 tbsp dessicated coconut 
  • 2 tbsp raw cacao powder
  • 70g coconut oil, melted 
  • 1 tsp vanilla essence
  • 150ml cream
  • 150g creme fraiche
  • 2 egg whites
  • 35g icing sugar
  • 75g dark chocolate
  • 2 tbsp coconut oil
  1. Line a 20cm springform tin with cling film, grease the tin first with a little oil to ensure the it sticks.
  2. Place the caster sugar & water in a saucepan and bring to a gentle simmer until the sugar is fully dissolved.
  3. Add the raspberries, lemon juice and zest and cook on a low heat for 5 minutes.
  4. Remove from the heat and blitz in a food processor or blender. 
  5. Strain through a fine sieve to remove the seeds. 
  6. Cover the gelatine in cold water and allow to soak for 10 minutes.
  7. Blitz the nuts in a food processor, blender or place in a resealable bag and bash with a rolling pin until you get a fine crumble.
  8. Combine the dessicated coconut, cacao, vanilla essence and melted coconut oil with the nuts. Create an even layer in the bottom of the tin. Place in the fridge to set.
  9. Place the raspberry purée in a bowl over a pan of simmering water. Squeeze any water from the gelatine and stir through the purée until fully combined. Remove from the heat and allow to cool.
  10. Whip the cream and creme fraiche together into soft peaks.
  11. Whisk the egg whites together until they begin to form stiff peaks, at this stage gradually add 1 tbsp of icing sugar at a time as you continue to whisk.
  12. Fold the egg whites into the cream and gradually add the raspberry purée, ensure no pockets of the cream mixture is left.
  13. Pour the mousse into the lines tin. Gently tap the bottom of the tin off the countertop to remove any air bubbles.
  14. Place in the fridge for at least 4 hours or ideally overnight. 
  15. Once set, melted the dark chocolate in a heat proof bowl over a pan of simmering pan. Remove from the heat once melted and stir through the coconut oil.
  16. Gently remove the cake from the tin and peel off the cling film. Pour over the dark chocolate topping and top with some fresh raspberries and a sprig of mint.
  17. Store in the fridge.

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