Raspberry Mirror Mousse Cake Recipe

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Raspberry Mirror Mousse Cake
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Ingredients
17
Count
Nutrition
361
Calories
Total time
320
Minutes
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Ingredients:

Directions:

  1. 1. In large bowl, beat egg yolks, all but 2 tbsp (25 mL) of the sugar and vanilla for 2 minutes or until light. Sift flour and cocoa over top; stir until incorporated and thick. In bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. Stir one-third into batter. Fold in remaining whites.
  2. 2. Grease side of 9-inch (2.5 L) springform pan; line bottom with parchment paper. Pour in batter. Bake in centre of 400°F (200°C) oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack. Turn out onto rack; peel off paper. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.).
  3. 3. Chocolate mousse: Place chocolate in bowl. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water. Let stand, stirring often, for about 30 minutes or until very cold.
  4. 4. Press raspberries through fine sieve into small saucepan; stir in sugar. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
  5. 5. Clean cake pan; line bottom and side with parchment paper. Return cake to pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (Make-ahead: Refrigerate for up to 24 hours.).
  6. 6. Raspberry glaze: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. Pour over mousse. Refrigerate for 1 hour or until glaze is firm. Garnish with a ring of fresh raspberries around the outer edge of the cake, as well as a cluster of raspberries and mint in the center, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 360.56 Kcal (1510 kJ)
Calories from fat 122.09 Kcal
% Daily Value*
Total Fat 13.57g 21%
Cholesterol 82.55mg 28%
Sodium 35.93mg 1%
Potassium 170.3mg 4%
Total Carbs 55.86g 19%
Sugars 34.62g 138%
Dietary Fiber 6.34g 25%
Protein 6.62g 13%
Vitamin C 91.6mg 153%
Vitamin A 3.1mg 103%
Iron 2.1mg 12%
Calcium 89.4mg 9%
Amount Per 100 g
Calories 233.57 Kcal (978 kJ)
Calories from fat 79.09 Kcal
% Daily Value*
Total Fat 8.79g 21%
Cholesterol 53.47mg 28%
Sodium 23.28mg 1%
Potassium 110.32mg 4%
Total Carbs 36.18g 19%
Sugars 22.43g 138%
Dietary Fiber 4.11g 25%
Protein 4.29g 13%
Vitamin C 59.3mg 153%
Vitamin A 2mg 103%
Iron 1.4mg 12%
Calcium 57.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

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