Chocolate and raspberry – a classic combination! I’ve always felt that raspberry mousse perfectly complements a dark rich brownie. This cake is very easy to make and great to serve as a dessert!
P.S. If you’re not into raspberry you can just replace it with other kind of berries instead 😀
Brownie – Ingredients
125 g dark chocolate
65 g butter
200 g sugar
20 g flour
Pinch of bakingpowder and salt
1 tbsp cocoa powder
- Beat egg and sugar together until it becomes a creamy mixture.
- Melt butter and dark chocolate over a water bath and add it into the egg-sugar mixture.
- Sift together flour, cocoa, bakingpowder and salt. Mix it together with the wet mixture of egg, butter etc.
- Preheat your oven to 170 degree C (convection/varmluft). Pour the batter into a 22 cm. cakeform and bake for 20-25 min. Let it cool down!
Raspberrymousse – Ingredients
2 sheets of gelatin
200 g frosen raspberries
4 tbsp powdered sugar
Pinch of vanilla
Juice from a half lime
2 dl whipping cream
100 g (1 dl) greek yogurt
- Soak the gelatin sheets in water. Give raspberry, limejuice, powdered sugar and vanilla a quick boil in a pot.
- Then strain the mixture and get rid of the seeds. Return the remaining mixture into the pot and let it boil for a few minutes (medium heat).
- Remove the gelatin sheet from the water and add the gelatin sheet to the mixture. Mix it very well! Then remove the pot from the heat and let it cool down.
- Beat whipping cream until it begins to thicken a bit. Carefully add greek yogurt and the raspberry mixture into the whipped cream.
- Pour the raspberry mousse over the brownie which has to be cold. Place it in the fridge for at least 3-4 hours before serving.
I was in a hurry and had no time to make the chocolate mousse from scratch. So I grabbed my all favourite to-go chocolate mousse “Dr. Oetker Chocolate Mousse” and finished the cake with dried raspberry on top! =)