Chocolate cake with raspberry mousse

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven to 200 degrees. Cover the bottom of a round baking mould (I use a shape of 22 cm (but 24 cm can also) diameter) and the edges with baking paper.

2. 02

   STEP 2

   Done

   Melt the chocolate with the butter au bain-marie. Stir at the end and let cool something.

3. 03

   STEP 3

   Done

   Beat the eggs airy and light yellow together with 125 gr sugar and then spatula the self-running baking flour through.

4. 04

   STEP 4

   Done

   Spat the melted chocolate through the egg mixture and pour into the baking form.

5. 05

   STEP 5

   Done

   Bake in 20 - 25 minutes in the oven. After 20 minutes, make sure the cake is ready. Let cool completely in the baking form.

6. 06

   STEP 6

   Done

   Make the raspberry mousse by beating the whipped cream with 2 tbsp sugar and spatula the Greek yogurt through it.

7. 07

   STEP 7

   Done

   In the meantime, soak the gelatin in a tray of cold water.

8. 08

   STEP 8

   Done

   Put the raspberries and blue berries in a saucepan with a bottom of water and 2 tbsp sugar. Bring to the boil and stir occasionally until the raspberries are puree. Then remove from the fire and pull through a fine sieve so that the seeds and sheets remain. Let something cool down.

9. 09

   STEP 9

   Done

   Then squeeze the gelatin and stir the gelatin per leaf through the warm raspberry puree until it is completely absorbed. Add the raspberry puree to the whipped cream mixture and spatula gently until you have an even mass. Put the raspberry mixture on the cooled chocolate cake (in the baking form). Is there any leftover raspberry puree in the pan? Then pour this last over the cake and stir with a satepicker: That's how you get that beautiful swirl at the top!

10. 10

    STEP 10

    Done

    Leave the cake at least 4 hours, but rather an entire night, stiffen in the fridge.

11. 11

    STEP 11

    Done

    Serve the chocolate cake with raspberry mousse and some fresh raspberries and blue berries.