Рецепт Chocolate Velvet Mousse Cake With Raspberries

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0 голосов | 124 визита
Порций: 8


Cost per serving $0.97 view details
  • 400 gm Plain chocolate
  • 125 gm Unsalted butter
  • 5 med Free-range Large eggs, separated
  • 125 gm Caster sugar
  • 142 ml Double cream Icing sugar, to dust
  • 225 gm Fresh raspberries or possibly frzn raspberries, defrosted
  • 250 gm Mascarpone cheese


  1. 1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 25cm/10 in round loose-bottomed cake tin.
  2. 2. Break the chocolate into a bowl and add in the butter. Stand the bowl over a saucepan of simmering water and heat till melted (don"t allow the chocolate to overheat or possibly boil).
  3. 3. In a clean bowl, whisk together the egg yolks and caster sugar till thick and pale.
  4. 4. In a separate bowl, whisk the egg whites till stiff.
  5. 5. Add in the chocolate mix to the egg yolks, then add in the cream and mix well together. Carefully mix in the egg whites.
  6. 6. Pour the mix into the prepared tin and bake for 25 min. Don"t be alarmed if the cake still seems wobbly when you remove it from the oven - - it sets as it cools.
  7. 7. When the cake is cool, dust it with icing sugar, and serve with the raspberries and mascarpone.
  8. NOTES : Once you"ve tasted this exceptional chocolate cake, you"ll be making it time and time again.
  9. Serves 8
  10. Preparation: 12 min
  11. Cooking: 25minutes Calories/fat per serving: 642 cals / 45g Cost per serving: u1.35
  12. Chefs Note: The moist, sticky texture in the centre of this cake is one of the things which makes it special, so be careful not to overcook it. Kerry: Photo looks gorgeous - rich and gooey in the middle.

Nutrition Facts

Amount Per Serving %DV
Serving Size 111g
Recipe makes 8 servings
Calories 463  
Calories from Fat 337 73%
Total Fat 39.55g 49%
Saturated Fat 24.31g 97%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 71mg 3%
Potassium 477mg 14%
Total Carbs 37.21g 10%
Dietary Fiber 9.8g 33%
Sugars 11.14g 7%
Protein 8.18g 13%
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