Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 8 ounces semi-sweet chocolate, chopped
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup raspberry puree (optional)
- Additional raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, cocoa powder, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and then let it cool.
- Melt the semi-sweet chocolate in a double boiler or microwave, stirring until smooth. Allow it to cool slightly.
- In a large bowl, whip 1 1/2 cups of heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the melted chocolate into the whipped cream until fully combined.
- Fold in the fresh raspberries, being careful not to crush them.
- Pour the mousse over the cooled crust in the springform pan, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set.
- If desired, drizzle raspberry puree over the top before serving. Garnish with additional raspberries.
- Remove the sides of the springform pan carefully and slice to serve.
Notes
- For a deeper chocolate flavor, use dark chocolate instead of semi-sweet.
- Ensure the heavy cream is cold for better whipping results.
- This cake can be made a day in advance for a more intense flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg