Ingredients
Equipment
Method
- Preheat your oven to 180°C (or 160°C for fan ovens) and line a springform pan (Ø 16 cm) with baking paper.
- In a mixing bowl, beat sugar, eggs, and a pinch of salt for about 4 minutes until light and fluffy.
- Sift the flour and cocoa together and gently fold them into the egg mixture.
- Pour the batter into the prepared pan and spread evenly; bake for around 35 minutes.
- Once baked, let the cake cool slightly, then remove from the mold and cool completely on a wire rack.
- Soak the gelatin leaves in cold water according to the package instructions.
- Cook the frozen raspberries with sugar in a saucepan over medium heat until softened; strain to remove seeds.
- Dissolve the squeezed gelatin in the hot raspberry puree, then stir in the yogurt.
- Whip the cream until soft peaks form, and fold it gently into the raspberry mixture; chill for 30 minutes.
- Melt the dark chocolate with a tablespoon of neutral oil and spread it over the set mousse layer; let it harden in the fridge.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 4mg
Notes
Use room-temperature eggs for better volume when beating. Don’t skip chilling the filling—it helps maintain structure. Garnish with fresh raspberries just before serving for a pop of color. Store leftovers in the fridge for up to 3 days, covered. Avoid freezing as it affects the texture. Let it sit at room temperature for 10–15 minutes before serving for best flavor.
Tried this recipe?Let us know how it was!