A moist chocolate cake with a refreshing raspberry mousse, topped with Oreo cookie crust and chocolate glaze.
Ingredients:
Oreo crust
- 150 g Oreo cookies
- 4 tbsp butter
Chocolate cake
- 125 g butter
- 200 g dark chocolate
- 1/3 cup cocoa powder
- 50 ml alcohol (liqueur, brandy, or orange juice)
- 60 ml water
- 5 eggs (room temperature)
- 125 g granulated sugar
- 1/4 cup all-purpose flour
Raspberry mousse
- 400 g raspberries (frozen or fresh)
- 1 tbsp vanilla sugar
- 1 tbsp gelatin powder (not gelatin fix)
- 250 g cold whipping cream (30% fat)
- 5 tbsp powdered sugar
Chocolate glaze
- 2 tsp gelatin powder + 3 tbsp water
- 40 ml water
- 60 ml whipping cream (30% fat)
- 4 tbsp sugar
- 2 tsp cocoa powder
Preparation:
Oreo crust Crush Oreo cookies in a food processor or crush them in a sealed bag. Add melted butter and mix thoroughly. Line the bottom of a 24 cm springform pan with parchment paper, secure the sides around it. Spread the cookie mixture evenly on the bottom and press firmly.
Chocolate cake In a saucepan, melt butter with chopped chocolate, cocoa powder, alcohol or orange juice, and water over low heat, stirring constantly until smooth. Be careful not to overheat. Remove from heat and let it cool slightly.
Beat egg yolks with half of the granulated sugar until thick, fluffy, and pale (about 8 minutes). In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar, continuing to beat until the meringue is thick, stiff, and glossy.
Preheat the oven to 160°C (320°F) without convection.
Gently fold the cooled chocolate mixture into the beaten egg yolks with a spatula. Sift in the flour directly into the mixture and mix on low speed just until combined. Finally, fold in the egg whites in two additions, gently mixing with a spatula each time.
Pour the batter into the prepared pan and place a loaf pan filled halfway with hot water on the bottom rack of the oven. Bake for 40 minutes. Allow to cool.
Raspberry mousse Roughly blend or crush raspberries until they break down. Mix with vanilla sugar.
Soak gelatin in a few tablespoons of water for about 7 minutes, then dissolve completely by gently heating. Add a few tablespoons of raspberry mixture to the gelatin, then combine with the rest of the raspberries.
Whip cold cream with powdered sugar until stiff peaks form, then fold in the raspberry mixture until fully combined. Spread over the cooled cake crust and refrigerate for several hours or overnight.
Chocolate glaze Soak gelatin in 3 tablespoons of water for about 7 minutes.
In a saucepan, combine water, whipping cream, sugar, and cocoa powder. Stir and heat until everything is dissolved and well combined. Bring to a boil and cook for about 3 minutes, stirring constantly.
Remove from heat, add the soaked gelatin, and stir until completely dissolved. Transfer to a clean bowl to cool faster. Once slightly cooled and thickened, use to glaze the cake.
Decoration Once the raspberry mousse is set on the cake, run a knife around the inside edge of the springform pan to loosen, then remove the sides. Transfer the cake to a serving plate and decorate with the chocolate glaze.
