# Raspberry Mousse Cake on a Chocolate Base

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

A raspberry mousse cake set on a soft chocolate-almond base.

Servings: 10 · Prep 30 min · Cook 29 min · Desserts

Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Raspberry Mousse Cake on a Chocolate Base](https://image.fridge.menu/adaptations/90ys3uyy/a0b532df2ba89c979ae83c80e7ba3d73fa2811c22f6f73c5b91f55b90786f14f.jpg)

## Ingredients

### Chocolate base

- 100 g [Butter](https://fridge.menu/en/i/butter)
- 3 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 125 g [Caster sugar](https://fridge.menu/en/i/sugar)
- ½ pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 70 g [Ground almonds](https://fridge.menu/en/i/almond-flour)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 100 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate) — finely chopped

### Raspberry mousse

- 4 pcs [Gelatine leaves](https://fridge.menu/en/i/gelatin)
- 450 g [Frozen raspberries](https://fridge.menu/en/i/raspberry)
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — juice and finely grated zest
- 60 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 500 ml [Double cream](https://fridge.menu/en/i/whipping-cream)

### Decoration

- 200 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 60 g [Raspberries](https://fridge.menu/en/i/raspberry)
- 2 pcs [Mint](https://fridge.menu/en/i/mint) — sprigs

## Steps

1. Melt the butter in a saucepan over low heat, without overheating, until clear. (2 min)
2. Whisk the eggs, sugar and vanilla seeds until pale and smooth, then fold in the ground almonds and salt. (3 min)
3. Remove the pan from the heat, melt the chocolate in the warm butter and slowly add it to the egg-sugar mixture, stirring constantly. (2 min)
4. Pour the batter into a greased 18 cm springform tin.
5. Bake the base in a preheated fan oven at 175°C for 27-30 minutes. It should remain slightly underbaked and wobbly. (29 min)
6. Put the base in the fridge until the next day. (480 min)
7. Soak the gelatine leaves in cold water for 10 minutes. (10 min)
8. Bring the raspberries, lemon juice and zest, vanilla seeds and sugar to the boil in a saucepan and simmer for about 2-3 minutes. (3 min)
9. Pass the raspberries through a sieve, separating the seeds from the purée. Bring the juice and purée to a quick boil again. (3 min)
10. Squeeze the water from the gelatine, stir it into the hot raspberry purée and mix well. (1 min)
11. Cool the mousse to room temperature. (15 min)
12. Whip the cream to soft peaks, then gently fold it into the cooled raspberry purée. (5 min)
13. Pour the mousse into a 20 cm silicone mould and place the chocolate base into the raspberry mousse.
14. Press the chocolate base so that it and the mousse are level with the edges of the mould, and place in the freezer overnight. (420 min)
15. Take the cake out of the freezer at least 7 hours before serving. (420 min)
16. Remove the cake from the springform tin, place it on a cold plate and let it thaw in the fridge. (150 min)
17. Decorate the top of the cake with dollops of whipped cream, sprigs of mint and fresh raspberries. (5 min)

## What was changed

Lemon balm was replaced with mint (Mint), as there is no separate option for it in the catalogue.

Published 2026-10-07

https://fridge.menu/en/r/raspberry-mousse-cake-90ys3uyy

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