Indulge yourself in this creamily soft mousse cake with a crunchy torte layer.


  • Torte Layer:

  • 2 large eggs, separated

  • 75mL granulated sugar

  • 5mL vanilla

  • 50mL all-purpose flour

  • 50mL unsweetened cocoa

  • Raspberry Glaze

  • 300g frozen raspberries, thawed

  • 150mL raspberry jam

  • 125mL grenadine

  • 15mL unflavored gelatin

  • Chocolate mousse

  • 300g high-quality semisweet chocolate, chopped

  • 625mL whipping cream

  • 15mL vanilla

  • 300g frozen raspberries, thawed

  • 75mL granulated sugar

  • 10mL unflavored gelatin


  • 1.

    In large bowl, beat egg yolks, all but 25mL of the sugar and vanilla for 2 minutes or until light. Sift flour and cocoa over top; stir until incorporated and thick. In a bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. Stir 1/3 into batter. Fold in remaining whites.  Grease side of 9-inch (2.5 L) spring form pan and line bottom with parchment paper. Pour in batter and bake in center of 400F or 200C oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack, then turn out onto rack and peel off paper.

  • 2.

    Place the chocolate in a bowl. In a saucepan, bring cream and vanilla to a boil. Pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water and let stand, stirring often, for about 30 minutes or until very cold.

  • 3.

    Press raspberries through fine sieve into a small saucepan; stir in sugar. Sprinkle with gelatin and let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl.  Refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.

  • 4.

    Clean cake pan and line bottom and side with parchment paper. Return the cake to the pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap and refrigerate for 4 hours or until firm. (Note: could make mousse ahead and refrigerate for up to 24 hours)

  • 5.

    For the raspberry glaze, press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin and let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pour-able. Pour the sauce over the mousse. Refrigerate for 1 hour or until glaze firm.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 304kj
  • Fat Total 16g
  • Saturated Fat 10g
  • Protein 3g
  • Carbohydrate 38g
  • Sugar 28g
  • Sodium 29mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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