Cozy Winter Dinner | Chocolate Mousse Cake with Raspberries

There is something about these cold winter days that make me want to get in the kitchen and bake, cook, or create something delicious. Our Friday afternoon was spent in the kitchen making Ina Garten's Winter Minestrone with Garlic Bruschetta. Such a delicious, satisfying, and hearty meal. Perfect for cold winter nights! Dinner was followed by dessert, of course. Kaile is a lover of all things chocolate, and she happens to love raspberries. So this chocolate mousse cake topped with fresh raspberries was the perfect choice. Such a simple dessert, but very rich and packed with intense chocolate flavor. The raspberries pair perfectly with this cake, they help curb the sweetness and add a nice fresh flavor. I don't care for raspberries, but I actually liked them with  this dessert. This was the perfect way to spend a cozy Friday night in.

Chocolate Mousse Cake with Raspberries

adapted from Williams-Sonoma Essentials of Baking cookbook 

1 cup plus 1 pint fresh raspberries

3/4 cup plus 2 tablespoons sugar

4 ounces semi sweet chocolate, finely chopped

1 stick unsalted butter

3 large eggs

1/2 cup good quality cocoa powder, sifted

1 teaspoon vanilla extract

Preheat the oven to 325 degrees. Butter the bottom and sides of an 8 inch springform pan. Line the bottom with a circle of parchment paper. 

Using an immersion blender or food processor, process the 1 cup raspberries until pureed, strain the puree through a fine mesh sieve into a bowl. Stir in the 2 tablespoons of sugar and set aside. 

Place the chocolate and butter in the top of a double boiler over barely simmering water. Heat, stirring often, until the chocolate and butter are melted. Remove from over the water and set aside to cool slightly. In a bowl, whisk together the eggs and the 3/4 cup sugar until blended. Whisk in the melted chocolate mixture until blended completely. Whisk in the cocoa powder and vanilla. 

Pour the batter into the prepared pan. Drizzle the raspberry puree over the top. Using a small spoon, gently swirl the puree into the batter, leaving a marbleized pattern on top. 

Bake the cake until set, about 35 minutes. Let cool completely on a wire rack. Cover and refrigerate until firm, at least 3 hours or overnight. Run a small, thin knife around the inside of a pan to loosen the cake, pressing the knife against the side of the pan to avoid gauging the cake. Release the sides of the springform pan. Carefully lift off the sides of the pan, remove the pan bottom, and peel off the parchment. Place the cake on a serving platter. Arrange the remaining raspberries on top and serve.