Chocolate Mousse Cake Recipe
The French frequently make cakes without flour and this chocolate mousse cake recipe is a good place to start if you're curious about trying one. It is truly a fabulously simple recipe that gives knock out chocolately good results. Top with the raspberry sauce recipe, and you have a dessert fit for company!
- Allow plenty of time for this flourless chocolate cake recipe to cool. About three hours out of the oven and another three in the refrigerator.
- The original recipe called for a springform pan, but I have always just used a regular non-stick cake pan and turned it over. If you do use a spring form pan, you will need to line it carefully with aluminum foil as the batter has a tendancy to leak through the cracks.
- Do not be alarmed when the center of your cake falls. It's still going to taste great and I don't know how to stop this. The crater makes a great place to mound whipped cream or if you're feeling fancy, you could pipe this on with a pastry tube.
- In addition to whipped cream, this chocolate mousse cake recipe comes with optional raspberry sauce. I've included a very simple recipe for this, but you could also use a good quality jarred suce. And if you want something extra special, do try this divine raspberry sauce recipe.
Easy Raspberry Sauce
Sauce aux Framboises
- 20 ounces of frozen red raspberries in light syrup
- 1/2 tablespoon kirsch (cherry flavored brandy) - optional
Partly thaw the raspberries than place in a blender or food processor and blend until pureed. Strain through a sieve to remove the seeds and place in a jar to refrigerate until serving time. Stir in the kirsch, if you're using it, at the last minute.