Raspberry Chocolate Mousse Cake

Back home for Christmas!

When I got back here by train, I saw snow everywhere.

I though it'd be a white Christmas this year.

But it rained in these few days, so all the snow has gone... feel disappointed :(

To cheer up myself, I had a heavenly chocolaty mousse cake I made for this Christmas.

Perfect for a chocoholic like me!

Merry Christmas!!!

Recipe (6'' round/6 x 2'' round):

adapted from here

Chocolate cake:

2 eggs

50g plain flour

10g corn flour

40g sugar

50ml milk

50g dark chocolate (70%)

2 tbsp cocoa powder

Melt the chocolate with milk over simmering water.

Beat the egg with sugar until fluffy & white in colour, then fold in plain flour, cocoa powder & corn flour.

Fold in the chocolate batter & then pour in a mould with a sheet of parchment paper.

Bake in a preheated oven at 180'C for 15 min.

Cool the cake on a rack.

Cut out the cake base using a mousse ring.

N.B. I used 8'' round pan to bake the cake, this gave me 6 cake bases.

Chocolate mousse:

50g dark chocolate (70%)

60ml milk

30g sugar

110ml whipping cream

1 sheet of gelatin

Soften the gelatin in cold water for a few minutes, then squeeze out the excess water.

Melt the chocolate with milk over simmering water, add the gelatin & mix until it dissolves.

Whisk the whipping cream with sugar until firm, fold in the chocolate batter.

Decoration & Assembly:

Fresh raspberries

Fresh strawberries

Place the cake base inside the mould.

Arrange fresh raspberries on top of the cake base.

Pour the chocolate mousse on top of the raspberries in each mould.

Cool in the fridge to set.

Decorate with raspberries & strawberries or as you like & serve cold.

Raspberry Chocolate Fondant Cake

Warm & bright summer days seem so long ago.

Although I love autumn & winter, I really not enjoy the gloomy weather lately.

I felt like spoiling myself with a warm chocolate cake today.

This is my favourite recipe for delicious & simple chocolate cake.

Great for chocoholics like me!

This heavenly warm chocolate cake is sure to cheer me up \\(^__^)//

Recipe (4 ramekins):

Cocoa batter:

70g unsalted butter

80g dark chocolate (70%)

40g plain flour

30g dark brown sugar

2 eggs

1 tbsp milk

1/4 tsp soda

2 tbsp ground almond

20g raspberry

Butter and lightly flour the ramekins with cocoa powder.

Melt butter and chocolate over simmering water.

In another bowl, beat the eggs with sugar until it begins to be frothy.

Remove the chocolate butter from heating and whisk until smooth, fold in the eggs.

Fold in the flour, soda, ground almond and milk.

Spoon the batter into the prepared ramekins until 1/3 full, put some raspberry on top.

Cover the raspberry with the chocolate batter until the ramekins are 2/3 full.

Cool in the fridge for 15-30 min.

While cooling, preheat the oven at 180'C.

Remove from the fridge and bake for 10-15 min or until the sides of the cakes are firm but the centres are still soft.

Raspberry sauce:

30 g raspberry (puree)

4 tbsp water

2 tsp honey

While baking, make the raspberry sauce.

Put all ingredients in a food processor & blend until well-mix.

Strain out the sauce.

When the cakes are ready, let the cakes cool in the ramekins for 1 min.

Cover each with an inverted dessert plate, and then carefully unmold the cakes.

Decorate as you like and serve immediately with the raspberry sauce.