Decadent Dark Chocolate Mousse Cake With Raspberry Sauce Recipes

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CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE



Chocolate Mousse Cake With Raspberry Sauce image

I love chocolate cakes (so does my hips......)This cake is rather rich, slightly decadent but sooooo yummy. Any berry can be used, I mostly make the sauce from a mixture of strawberries, raspberries and blueberries. As it's flourless I sometimes make it for Passover if we've had a light dinner.

Provided by Chef Dudo

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

10 ounces dark unsweetened chocolate squares
5 ounces unsalted butter
6 eggs, separated
1/4 cup sugar
4 ounces fresh raspberries or 4 ounces frozen raspberries
2 tablespoons icing sugar
1/4 cup water

Steps:

  • Preheat the oven to 350°F.
  • Line the base and sides of a 8 inch spring form with greaseproof paper.
  • Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
  • Let slightly cool.
  • Whisk the yolks with 2 tbs of the sugar until creamy.
  • Stir in the melted chocolate and butter and mix well.
  • Beat the eggwhites with the remaining sugar until very stiff.
  • Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
  • Place on the middle shelf of the oven and bake for 20 minutes.
  • When the cake is cooled, keep refridgerated.
  • Sauce:.
  • Put all the ingredients in a bowl, stir and then blend until smooth.
  • For an extra smooth sauce simply pass through a sieve.

Nutrition Facts : Calories 331.7, Fat 29.4, SaturatedFat 17.4, Cholesterol 157.4, Sodium 50.6, Carbohydrate 19.8, Fiber 5.4, Sugar 10.7, Protein 7.7

DOUBLE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE



Double Chocolate Mousse with Raspberry sauce image

Provided by Daniela Lambova

Number Of Ingredients 5

2 cups / 400 ml heavy cream
3,5 oz/ 100 g white chocolate
3,5 oz/ 100 g dark chocolate
7 oz/ 200 g raspberries (fresh or frozen)
2 tbs sugar

Steps:

  • Before starting to prepare the mousse, refrigerate the heavy cream for 6 to 8 hours on the top rack of the fridge.
  • In a large mixing bowl whip 2/3 cup (about 150 ml) heavy cream until very thick.
  • In a medium heatproof bowl combine while chocolate, broken into pieces and 1/3 cup (50 ml) heavy cream. Place the bowl over a pan of gently simmering water. Stir until the chocolate melts. Let cool for 5 minutes, while whisking gently.
  • With a rubber spatula carefully fold the chocolate mixture into the whipped cream until homogeneous. Spoon the prepared white chocolate mousse into glasses or ramequins, filling them about 1/3. Set aside.
  • Whip another 2/3 cup (about 150 ml) until very thick.
  • Following the above process, melt also the dark chocolate together with the remaining 1/3 cup (50 ml) heavy cream.
  • Carefully fold the dark chocolate mixture into the whipped cream. Spoon the dark mousse in the glasses over the white mousse.
  • In a small saucepan over medium heat combine raspberries and sugar. Whisk until the mixture starts to thicken: about 10-15 minutes.
  • Spoon the prepared sauce on top of the chocolate mousse.
  • Refrigerate the mouse for 2-3 hours before serving it.

DECADENT CHOCOLATE CAKE ON A BED OF RASPBERRY SAUCE



Decadent Chocolate Cake on a Bed of Raspberry Sauce image

Make and share this Decadent Chocolate Cake on a Bed of Raspberry Sauce recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 11

8 ounces dark chocolate
2 ounces bittersweet chocolate (chopped)
3/4 cup unsalted butter
4 large eggs, separated
4 ounces sugar
1/3 cup flour
8 ounces dark chocolate, chopped
3/4 cup heavy cream
2 tablespoons Chambord raspberry liquor
2 tablespoons Chambord raspberry liquor
2 pints raspberries or 2 pints berries, preserves melted in microwave oven

Steps:

  • Preheat the oven to 350 degrees.
  • Butter and flour a 10-inch round cake pan.
  • For the cake: Melt the chocolate and butter in a double boiler.
  • Set aside to cool.
  • Beat the egg yolks (equaling 1/3 cup)until light and fluffy.
  • Slowly add the sugar and continue beating until mixture is pale yellow.
  • Fold in the melted chocolate.
  • Sift the flour over the chocolate mixture until it just disappears.
  • In a separate bowl, whisk the egg whites (equaling 3/4 cup)until soft peaks form.
  • Gently fold egg whites into the chocolate mixture in 2 parts.
  • Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
  • Bake for 20 to 25 minutes.
  • For the ganache: Place the chopped chocolate in a mixing bowl.
  • Place the cream in a saucepan and bring to a boil.
  • Add the hot cream to the chocolate and stir until all lumps are gone; then stir in Chambord.
  • Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula Raspberry Sauce: In blender puree rasperries and Chambord.
  • You can strain, but I like the seeds. You can use preserves: just melt in micro and add Chambord is what I did in these pictures because the berries were $5.00 a pint!
  • Pour Sauce on each plate and top with cake.
  • You can garnish with my Chocolate Grand marnier covered strawberries! Or any berries you desire.

Nutrition Facts : Calories 663.7, Fat 58.1, SaturatedFat 35.2, Cholesterol 169.3, Sodium 61, Carbohydrate 45.2, Fiber 14.6, Sugar 18.3, Protein 12.6

CHEF JOHN'S CHOCOLATE DECADENCE



Chef John's Chocolate Decadence image

This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.

Provided by Chef John

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 7

18 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
5 large eggs, at room temperature
4 teaspoons white sugar
4 teaspoons all-purpose flour
1 pinch cayenne pepper
1 pinch salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
  • Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
  • Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
  • Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
  • Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake with Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
  • Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
  • Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
  • Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 31 g, TransFat 1/2 g

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake With Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite. I haven't tried this yet so the servings are a guess. Because it sounds so rich, it may serve more people. Cook time includes the chill time.

Provided by lazyme

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
fresh raspberry, if desired
1 (10 ounce) package frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon orange liqueur (to taste) or 1 tablespoon raspberry liqueur, if desired (to taste)

Steps:

  • Heat oven to 325ºF.
  • Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
  • Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
  • Stir in flour until smooth.
  • Stir in egg yolks until well blended.
  • Beat egg whites in large bowl with electric mixer on high speed until foamy.
  • Beat in sugar, 1 tablespoon at a time, until soft peaks form.
  • Gently stir chocolate mixture into egg whites.
  • Spread in pan.
  • Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
  • Run knife along side of cake to loosen; remove side of springform pan.
  • Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
  • Place on serving plate.
  • Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
  • Spread over top of cake, allowing some to drizzle down side.
  • Place whipped cream in decorating bag fitted with tip.
  • Pipe a rosette on each serving. Serve with Raspberry Sauce.
  • Garnish with fresh raspberries.
  • Raspberry Sauce:.
  • Add enough water to reserved juice to measure 1 cup.
  • Stir together sugar and cornstarch in 1-quart saucepan.
  • Stir in juice and raspberries.
  • Heat to boiling over medium heat.
  • Boil and stir 1 minute; strain.
  • Stir in liqueur.
  • Refrigerate any remaining sauce.

Nutrition Facts : Calories 486.5, Fat 27.4, SaturatedFat 16.1, Cholesterol 146.7, Sodium 149.6, Carbohydrate 60.8, Fiber 3.7, Sugar 45.8, Protein 5.8

DECADENT DARK CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE



Decadent Dark Chocolate Mousse Cake With Raspberry Sauce image

A recipe from Martha Stewart Desserts, that I added a Raspberry glaze to. She also calls for both light and dark chocolate but I think keeping it all-dark goes better with the Raspberry.

Provided by Chef Pisces

Categories     Dessert

Time 1h

Yield 1 4, 4 serving(s)

Number Of Ingredients 8

2 tablespoons all-purpose flour, sifted
3/4 cup unsweetened alkalized cocoa powder, sifted
6 large eggs
1 1/2 cups sugar
2 tablespoons unsalted butter, melted
3 1/2 cups heavy cream
10 ounces valrhona dark chocolate
1/4 cup raspberry liqueur or 1/4 cup raspberry flavored syrup

Steps:

  • Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
  • Whisk together the flour and cocoa powder in a medium bowl; set aside.
  • Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
  • Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
  • In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
  • Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth.
  • Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream.
  • Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature.
  • Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours.
  • To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.

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