Ingredients
Equipment
Method
- Preheat the oven to 180 degrees (or 160 degrees for fan-assisted ovens) and line the bottom of a springform pan (Ø 16 cm) with baking paper.
- Beat the sugar, eggs, and a pinch of salt at the highest level for about 4 minutes with a hand mixer.
- Mix the flour and cocoa, then fold it in quickly.
- Pour the batter into the prepared pan and bake for about 35 minutes.
- After baking, loosen the edges with a knife, and overturn it onto a wire rack covered with baking paper to cool.
- Soak the gelatin leaves in cold water according to the package instructions.
- Boil the raspberries and sugar in a saucepan, then strain the mixture through a fine sieve to remove seeds.
- Pour the hot puree into a bowl and dissolve the squeezed gelatin leaves in the still-hot raspberry puree.
- Add yogurt to the mixture and mix well; let it cool for about 30 minutes.
- Whip the cream until stiff peaks form, then gently fold it into the cooled raspberry-yogurt mixture.
- Place the cooled cake base on a serving plate and pour the mousse mixture over it, smoothing the top with a spatula.
- Refrigerate the cake for at least 4 hours, or until the mousse is set.
- Melt the dark chocolate and neutral food oil in a microwave-safe bowl, stirring until smooth.
- Drizzle the melted chocolate over the chilled cake and decorate with fresh raspberries before serving.
Notes
To achieve a smooth and creamy mousse, let the raspberry-yogurt mixture cool slightly before folding in the whipped cream. This prevents the cream from breaking.
For a flavor boost, a splash of vanilla extract or a teaspoon of lemon zest can be added to the raspberry-yogurt mixture.
Store the Raspberry Mousse Delight in the refrigerator for up to 3 days, or freeze the cake (without decoration) for up to a month. Thaw in the fridge overnight prior to adding the final touches.
Make sure all ingredients are at room temperature before starting for better emulsification.