Description
A decadent French-inspired layered dessert combining rich chocolate sponge, airy mousse, and tart raspberries for a balance of indulgence and freshness, perfect for special occasions.
Ingredients
Dark chocolate (70%) – 150g
Heavy cream – 500 mL
Sugar – 100g (plus extra for garnish)
Raspberries (fresh frozen thawed) – 400g
Vanilla sponge cake base – 12 slices
Eggs – 4 large (use aquafaba for vegan option)
Instructions
Preheat oven to 175°C. Grease bases of three 6-inch springform pans.
Whisk chocolate and milk until fully incorporated.
Chill cake layers on parchment paper for 15 minutes.
Whip cream to soft peaks, fold into mousse base.
Assemble layers: spread raspberry compote on sponge, add mousse, alternate layers.
Chill cake for at least 6 hours before serving.
Garnish with fresh raspberries and powdered sugar.
Notes
Use semisweet milk for a milder chocolate layer.
Coconut milk can substitute heavy cream for vegan option.
Coconut sugar offers a lower glycemic alternative.
Gluten-free flour mix is a suitable substitute for the sponge layers.
Aquafaba replaces eggs for vegan mousse.
- Prep Time: 45
- Cook Time: 35
- Category: Trending
- Method: Baking and Chilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 380
- Sugar: 38g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 18g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg
