Description
These Dark Chocolate Raspberry Mousse Cakes are a sweet, yet lighter dessert worthy of any special occasion.
Ingredients
Units
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- 1/3 cup unsweetened cocoa powder
- 2 Tablespoons unsalted butter
- 1/4 teaspoon raspberry extract
- 2 eggs, divided
- 1/2 cup milk
- 4 Tablespoons sugar, divided
- 1/4 teaspoon salt
- 1 teaspoons baking powder
- 6 oz fresh raspberries, washed and patted dry, plus more for garnish
- powdered sugar, for garnish
Instructions
- Preheat the oven to 325 degrees F. Place 4 (4 oz.) ramekins on a baking sheet and spray with non-stick cooking spray.
- In a medium saucepan over medium heat, add the cocoa powder and butter, stirring frequently until the butter is melted and it begins to form a paste. Remove from the heat and allow to slightly cool. Whisk in the raspberry extract, 2 egg yolks, milk, 2 Tablespoons sugar, salt and baking powder. Stir until a smooth consistency is reached.
- In a large bowl, use an electric mixer to beat the egg whites until soft peaks form. Slowly add the remaining 2 Tablespoons sugar and continue mixing until shiny stiff peaks form, approximately 2-4 minutes. Gently fold the foamed egg whites into the chocolate mixture, followed by the raspberries.
- Divide the batter evenly between the 4 prepared ramekins. Place the baking sheet in the preheated oven. Bake for 20-22 minutes or until the cakes are puffed and the tops look dry but the centers are still moist.
- Garnish with additional raspberries and powdered sugar. Optional: top with a dollop of whipped cream or a scoop of vanilla ice cream. Serve warm.
Nutrition
- Serving Size: 1 ramekin
- Calories: 200
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 111 mg