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Raspberry Mousse Cake

Try your hand at this sweet showstopper! Raspberry mousse cake is a delightful dessert with a vivid berry flavor and a chocolatey crust made from salty crackers. That unexpected pairing brings real, unspeakable pleasure to everyone who tries it.

eeloo4kaAuthor avatar
Recipe author
Mousse cake with raspberries
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 4 g
Fats 48 % 23 g
Carbohydrates 44 % 21 g
294 kcal
GI: 33 / 0 / 67
  • How do you make raspberry mousse cake? Put the crackers in a blender or food processor and grind them into fine crumbs. Transfer the crumbs to a bowl, add the cocoa powder, and mix. Melt the butter in a double boiler or the microwave, pour it into the cracker-and-cocoa crumbs, and stir until evenly combined. Press the mixture into a springform pan, using a flat-bottomed glass to tamp it into an even, flat crust. Chill the pan in the refrigerator so the crust sets. Rinse the raspberries under cold water and drain them in a colander. Set aside the largest, prettiest berries for the final garnish. Put the rest in a blender and purée until smooth, then press the purée through a sieve to remove the seeds. Stir the gelatin into room-temperature water and let it swell. Put the raspberry purée in a saucepan, add the powdered sugar, and bring it to a boil over low heat, stirring constantly. Stir the bloomed gelatin into the hot purée and mix well; warm it through but don't let it boil. Take it off the heat and let it cool. Break the white chocolate into pieces and put it in a small heatproof bowl. Set the bowl in a pan of water over low heat, add a little cream, and melt the chocolate to a liquid. Whip the cream (at least 33% fat) with a mixer to soft, fluffy peaks, then gently fold it into the melted white chocolate so it doesn't deflate. Fold in the cooled raspberry purée. Take the crust out of the fridge and pour the raspberry-cream-chocolate mixture over it. Chill the cake in the refrigerator for at least 3 hours, until set. To serve, run a hot knife around the edges of the mousse to release it from the pan. Unmold the cake and decorate with fresh raspberries. Enjoy!
  • You can melt the butter in the microwave or a double boiler. In the microwave: cut the butter into small pieces and put it in a microwave-safe container; cover it with a paper towel so it doesn't spatter, and melt it on the lowest power or the defrost setting. Start with about 5 seconds, then keep going in 5-second bursts until it's melted. In a double boiler: set a smaller bowl over a pot of water, half-submerged, add the cut-up butter, and let the boiling water melt it, stirring gently to speed things up; remove it from the heat as soon as the pieces have fully melted.
  • For why gelatin sometimes sets poorly, how to avoid those unpleasant gelatin lumps, and all the tips and tricks, see our article on gelatin.
  • How do you whip cream properly? It's important that the cream be high-fat — at least 33%. Both the bowl and the cream should be cold, so chill them for at least 1–2 hours. Beat with a mixer starting on low and gradually increasing the speed. How do you know when it's whipped enough? The cream should hold its shape and not run. Stop right there — beat any longer and it'll turn to butter.

Caloric content of the products possible in the composition of the dish

  • Raspberry - 42  kcal/100g
  • Fresh frozen sweet raspberries - 50  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Gelatin - 355  kcal/100g
  • Water - 0  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • White chocolate - 554  kcal/100g
  • Cracker cookies - 504  kcal/100g

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