Moonlit Forest Chocolate Mousse Cake

Allergens

Dairy, Eggs

Ingredients

• 8 oz dark chocolate (gluten
• free)
• 1/2 cup unsalted butter
• 6 large eggs, separated
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• A pinch of salt
• 1/4 cup heavy cream
• Fresh raspberries and mint leaves for garnish

Instructions

1. Chop chocolate into small pieces and place in a heatproof bowl. In a double boiler, gently melt the chocolate with butter until smooth and glossy. Remove from heat and let cool to room temperature.
2. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan.
3. In a large bowl, whisk together egg yolks, sugar, vanilla extract, and a pinch of salt until pale and creamy. Gradually add the cooled chocolate mixture, stirring well after each addition.
4. In another clean bowl, beat egg whites until stiff peaks form. Gently fold one third of the beaten egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites carefully. e) Pour the mousse batter into the prepared pan and smooth the top. Bake for 40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool completely at room temperature before chilling in the refrigerator for at least 6 hours or overnight. f) Before serving, whip heavy cream until soft peaks form. Top the cake with a generous layer of whipped cream and garnish with fresh raspberries and mint leaves.

Chef’s Insight

To achieve the perfect mousse texture, be careful not to overbeat the egg whites or the chocolate mixture when folding them together.

Notes

For the most authentic experience, use high-quality dark chocolate and fresh raspberries.