Best Roses Chocolate Mousse Berry Cake Recipes
CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
I love chocolate cakes (so does my hips......)This cake is rather rich, slightly decadent but sooooo yummy. Any berry can be used, I mostly make the sauce from a mixture of strawberries, raspberries and blueberries. As it's flourless I sometimes make it for Passover if we've had a light dinner.
Provided by Chef Dudo
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Line the base and sides of a 8 inch spring form with greaseproof paper.
- Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
- Let slightly cool.
- Whisk the yolks with 2 tbs of the sugar until creamy.
- Stir in the melted chocolate and butter and mix well.
- Beat the eggwhites with the remaining sugar until very stiff.
- Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
- Place on the middle shelf of the oven and bake for 20 minutes.
- When the cake is cooled, keep refridgerated.
- Sauce:.
- Put all the ingredients in a bowl, stir and then blend until smooth.
- For an extra smooth sauce simply pass through a sieve.
Nutrition Facts : Calories 331.7, Fat 29.4, SaturatedFat 17.4, Cholesterol 157.4, Sodium 50.6, Carbohydrate 19.8, Fiber 5.4, Sugar 10.7, Protein 7.7
ROSE'S CHOCOLATE MOUSSE BERRY CAKE
This chocolate mousse cake looks very fancy, but no one needs to know how easy this yummy dessert is to make. The dark chocolate and strawberries are sooo good together. There's chocolaty goodness in every bite. This dessert is cool, creamy, and great for summertime!
Provided by Rose M. Helle
Categories Cakes
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Prepare chocolate cake mix as directed on the package by adding eggs, vegetable oil, and water.
- 2. Pour into a 10-inch springform pan. Bake at 325 degrees for a dark pan for about 45 minutes.
- 3. Cool cake and slice a sliver off of the top of the cake to make a flat surface.
- 4. Slice 1-1/2 pints of strawberries in half, thinly slice the rest. Place a portion of the strawberries around the perimeter standing up, cut side facing out.
- 5. Cover the top of the cake with the sliced strawberries.
- 6. Then top with the whipped topping.
- 7. Prepare one package of chocolate mousse dessert mix. Stir into this the melted chocolate to make a dark chocolate mousse.
- 8. Spread this over the top of the whipped topping on the surface of the cake. Refrigerate for at least 3 hours.
- 9. Carefully remove the springform pan and top the cake with the remaining strawberries. I removed the springform side first, topped the cake with the cut strawberries, then put the form back on for easy transport.
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