White chocolate and raspberry mousse cake
- Your Family
- Apr 27, 2015
- 2 min read
Extra special when baked in the shape of a heart!
Serves 12 | Prep 30 min | Bake 50 min + cooling
Ingredients
1¾ cup (430ml) castor sugar
¾ cup (180ml) boiling water
6 extra-large eggs, separated
1 tsp (5ml) vanilla essence
½ cup (125ml) oil
1¾ cup (430ml) cake flour
2 tsp (10ml) baking powder
pinch of salt
For the mousse
2 cups (500ml) cream
250g (2½ slabs) white chocolate, chopped
1 cup (250ml) fresh raspberries or frozen, thawed
2 large handfuls fresh raspberries (or any other seasonal berries, like cherries or strawberries)
Method
Preheat the oven to 180°C and line the base of a 26cm heart-shaped cake tin with baking paper.
Mix the sugar and water together until the sugar has dissolved. Beat the egg yolks together and slowly add the sugar water from a height, while beating. Add the vanilla and oil in a thin stream while beating.
Sift the flour, baking powder and salt together, three times. Mix into the wet ingredients.
Beat the egg whites to form stiff peaks and fold into the batter. Pour into the prepared cake tin and bake for 45- 50 minutes or until a skewer inserted comes out clean.
Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
To make the mousse, heat the cream and chocolate together over a low heat until melted. Refrigerate for 30 minutes or until cool.
Beat the mousse and raspberries together for 2 minutes until stiff enough to spoon onto the cake. Do not overmix or it will curdle. Spoon over the cooled cake and scatter with berries.
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