Chocolate Wedding Cake with Raspberry Mousse
recipe

Preparation Time: 1 hour
Serving Size: 12 servings
Ingredients:
- 200 g dark chocolate
- 150 g butter
- 250 g sugar
- 4 eggs
- 150 g all-purpose flour
- 1 tsp baking powder
- 300 ml heavy cream
- 200 g fresh raspberries
- 50 g chocolate shavings
- 100 g sugar (for raspberry mousse)
- 2 gelatin leaves
Instructions:
1. Melt the dark chocolate and butter together in a saucepan over low heat. Let it cool slightly.
2. In a mixing bowl, whisk the sugar and eggs until frothy. Add the chocolate mixture and mix well.
3. Sift the all-purpose flour and baking powder into the bowl and stir until smooth.
4. Pour the batter into a greased cake pan and bake at 175°C (350°F) for about 25-30 minutes. Allow it to cool.
5. To prepare the raspberry mousse, soak the gelatin leaves in cold water.
6. Heat the raspberries and sugar in a saucepan, then puree and strain the mixture. Add the gelatin leaves while the mixture is still warm.
7. Whip the heavy cream and fold it into the raspberry puree. Add the chocolate shavings and mix gently.
8. Once the cake has cooled, slice it in half and fill the center with the raspberry mousse.
9. Decorate the cake as desired and serve.
Nutritional Information (per serving):
Calories: 360
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 45mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Sugars: 25g
Protein: 5g

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