Chocolate and Raspberry Mousse Cake (Print Version)

# Ingredients:

→ Chocolate Sponge

01 - Large eggs, room temperature (3)
02 - Light brown sugar (55g)
03 - Granulated sugar (65g)
04 - Vanilla extract (1 teaspoon)
05 - Plain flour/all-purpose (65g)
06 - Cocoa powder (15g)
07 - Baking powder (1 teaspoon)
08 - Espresso powder (1/2 teaspoon)
09 - Salt (1/4 teaspoon)
10 - Dark chocolate 75%, melted (75g)

→ Raspberry Mousse

11 - Fresh raspberries (400g)
12 - Powdered gelatin (2¼ teaspoons)
13 - Fresh lemon juice (45ml)
14 - Granulated sugar (100g)
15 - Double/heavy cream, cold (480ml)

→ Decoration

16 - Fresh raspberries (125g)
17 - Dark chocolate shavings (50g)

# Instructions:

01 - Grease and line a 23cm (9-inch) springform pan. Preheat oven to 180°C (350°F).
02 - Whip eggs, sugars, and vanilla until light and creamy (about 4 minutes). Sift in dry ingredients, fold in melted chocolate until smooth.
03 - Pour batter into pan, tap to release air bubbles. Bake 15-20 minutes until center springs back. Cool, then press top flat and refrigerate.
04 - Bloom gelatin in lemon juice. Blend raspberries, strain puree. Heat with sugar, add gelatin until dissolved. Cool to room temperature.
05 - Whip cream to soft peaks. Gradually fold in cooled raspberry puree in three additions until fully combined.
06 - Pour mousse over chocolate sponge, smooth top. Refrigerate minimum 3 hours or overnight until set.
07 - Remove from pan, decorate with fresh raspberries and chocolate shavings. Slice with warm knife and serve immediately.

# Notes:

01 - Can be stored in refrigerator for up to 5 days
02 - Frozen raspberries can be substituted when fresh are out of season
03 - Can be frozen for up to two months

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