Ingredients
Scale
- 3 large eggs
- 55 g light brown sugar
- 65 g granulated sugar
- 1 tsp vanilla extract
- 65 g plain flour
- 15 g cocoa powder
- 1 tsp baking powder
- 1/2 tsp espresso powder
- 1/4 tsp salt
- 75 g dark chocolate (melted)
- 2¼ tsp vegan gelatin
- 45 ml fresh lemon juice
- 400 g fresh raspberries
- 100 g granulated sugar
- 480 ml double cream (cold)
- 125 g fresh raspberries
- 50 g dark chocolate shavings
Instructions
- Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line it with parchment paper.
- In a mixing bowl, whisk eggs, light brown sugar, granulated sugar, and vanilla until frothy. Fold in sifted flour, cocoa powder, baking powder, and salt. Mix in melted chocolate.
- Pour batter into the prepared pan and bake for about 20 minutes or until a toothpick comes out clean. Cool completely.
- Bloom vegan gelatin in lemon juice for 5 minutes, then dissolve over low heat. Blend raspberries with sugar; strain if desired. Mix raspberry puree with dissolved gelatin.
- Whip cold double cream until stiff peaks form; gently fold in raspberry mixture.
- Assemble by pouring mousse over cooled sponge and refrigerate for at least two hours before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 250
- Sugar: 18g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg