Ingredients Jump to Instructions ↓

  1. 3 oz 85g Semisweet chocolate

  2. 6 tablespoons 90ml Unsalted butter

  3. 1/3 cup 65g / 2 1/3oz Sugar

  4. 4 Eggs

  5. 1/2 cup 73g / 2.6oz Ground almonds

  6. 1/2 cup 73g / 2.6oz Fresh bread crumbs Raspberry Mousse

  7. 2 Frozen raspberries

  8. 3/4 cup 148g / 5 1/5oz Sugar

  9. 2 tablespoons 30ml Raspberry liqueur

  10. 2 tablespoons 30ml Water

  11. 1 Unflavored gelatin

  12. 1 cup 237ml Heavy whipping cream Finishing

  13. 1 cup 237ml Heavy whipping cream

  14. 2 tablespoons 30ml Sugar

  15. 1 Basket fresh raspberries Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the cake layer: Preheat oven to 350F and set rack in middle of the oven. Butter a 10-inch Springform pan and line the bottom with a disk of parchment cut to fit. Cut chocolate and place it in a heatproof bowl. Place bowl over a pan of hot water and allow chocolate to melt. Stir melted chocolate smooth and allow to cool. Beat butter and sugar by machine on medium speed until soft and fluffy. Beat in chocolate and scrape bowl and beaters. Beat in two of the eggs, one at a time, then beat in the ground almonds. Beat in remaining eggs, then bread crumbs. Scrape batter into prepared pan and smooth top. Bake for about 20 minutes, until well risen and firm. Cool cake in pan on a rack. Unmold cake, wrap and chill until needed. To assemble dessert, trim top of cake straight and cut cake to a 9-inch diameter by using the OUTSIDE of a 9-inch Springform pan as a guide. Assemble pan and force cake layer into pan. Chill cake in pan until ready to fill with mousse. For the mousse: Combine raspberries and sugar in a non-reactive saucepan and bring to a boil over medium heat. Lower heat and simmer until slightly thickened. Puree in food processor and strain away seeds. Chill puree. To assemble mousse, pour liqueur and water into a heatproof bowl and sprinkle gelatin on surface. Allow to soak 5 minutes. Place bowl over gently simmering water and allow gelatin to melt; cool slightly. While gelatin is melting, whip cream until lightly firm, but not grainy. Whisk gelatin into puree, then fold puree into cream. Quickly pour mousse over chocolate layer in pan. Cover with plastic wrap and chill until set, 8 hours to overnight. To finish dessert, whip cream with sugar and spread evenly on mousse. Chill to set cream, then run knife between cream and side of pan. Remove Springform side; garnish top with raspberries; sprinkle berries with confectioners' sugar.


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