HOW DO I LOVE THEE! By making him/her this decadent heart-shaped Valentine Chocolate Mousse Cake with Raspberry sauce THAT’S HOW!
Did you know people with a sweet tooth are SWEETER!
I was reading the Food Network magazine the other day and there was an interesting study. “If you treat yourself to chocolate, you’re probably a more generous person.”
In a recent study, researchers gave subjects either a piece of chocolate, a cracker or no food at all and then asked the subjects to volunteer for something and estimated how much time they could give?
The chocolate eaters offered 42 percent more time than the cracker group and almost 68 percent more than the subjects who ate nothing.
So let’s start giving!
Chocolate Mousse Cake With Raspberry Sauce
Serves 2 “Valentines” and 9 other slices for later!
For The Cake:
- 3/4 cup water
- 1/4 cup sugar
- 1 stick unsalted butter
- 18 ounces chocolate, cut into 1/4-inch pieces (use good chocolate – can use milk chocolate or a combination of dark and milk chocolate)
- 7 large eggs
- 2 tablespoons dark rum
- whipped cream, raspberries for garnishing
One 8-inch diameter x 2-inch deep pan
1. Set a rack in the middle level of the oven and preheat to 325 degrees.
2. In a saucepan, bring the sugar and water to a boil, then add the butter and cook until the butter melts. Off heat add the chocolate, swirl the pan to make sure all the chocolate is submerged and let stand a couple of minutes.
3. In a mixing bowl, whisk the eggs with the rum.
4. Whisk the chocolate mixture smooth, then whisk into the egg mixture.
Scrape into the prepared pan and place the pan in the larger pan.
5. Place pans in oven and add about an inch of warm water to the bottom pan. Bake for about an hour, or until slightly firm in the center. Cool on a rack.
- 12 oz. package frozen raspberries
- 1/2 cup sugar
- cornstarch slurry – (1 tblsp. water + 2 tsp. cornstarch)
1. In a heavy saucepan mix the frozen strawberries with the sugar and bring to a boil. Lower the heat and simmer about 3 minutes and then pour in the cornstarch slurry and stir to thicken.
2. Pour the cooked raspberries into the bowl of a food processor fitted with the steel blade and process until smooth.
3. Strain mixture through a sieve using the back of a spoon to mash the seeds down.
4. Pour the strained raspberry mixture into a squeeze bottle.
If the mixture is too thick, add a little water and shake well.
NOW THE FUN PART – PLATING!!!
1. Using a heart shaped cookie cutter,
2. Place the cut out heart on a plate and set aside.
3. Using a clean, fairly large serving plate and the squeeze bottle filled with the raspberry sauce, make a zigazg design across the plate.
4. Now gently pick up the heart shaped chocolate mousse cake and place it on top of the raspberry swirled sauce.
- 1 cup heavy whipping cream
- 1/2 tsp. vanilla
- 2-3 tblsp. confectioners’ sugar
1. Whip the cream to stiff peaks using the wire whisk attachment.
2. Add the vanilla and confectioners’ sugar and mix well.
3. Put into a piping bag and pipe a small decorative amount of whipped cream on top of the mousse cake. Or you can just dollup some onto the cake.
Garnish with raspberries and a sprig of mint! I also like to zest a little chocolate on top of the whipped cream!
I hope you all have a wonderful Valentine’s day. Make your sweety a wonderful meal, then grab two forks and indulge in this delicious Chocolate Mousse Cake with Raspberry Sauce. Enjoy!