Ingredients
Equipment
Method
Preparation
- Preheat oven to 350°F (175°C) and grease a round cake pan.
- Melt dark chocolate in a heatproof bowl over simmering water or in the microwave. Let cool slightly.
- Whip heavy cream until soft peaks form; set aside.
- In another bowl, beat eggs and sugar until creamy. Fold in melted chocolate, then gently fold in whipped cream until combined.
- Pour half of the mousse into the prepared pan, layer with half the raspberries, and add remaining mousse on top.
- Refrigerate for at least 4 hours or overnight before serving.
Nutrition
Notes
For best results, let the cake rest before serving to enhance its texture and flavor. Store covered in the refrigerator for up to 3 days.