Ingredients
Equipment
Method
Preparation
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and lining the base with parchment paper.
- Melt the unsalted butter and semi-sweet chocolate in a microwave-safe bowl at 30-second intervals until smooth.
- In another bowl, combine flour, cocoa powder, and salt, whisking to remove lumps.
- Whisk together granulated sugar, light brown sugar, and eggs until frothy and pale.
- Stir in the melted chocolate mixture and gradually fold in the dry ingredients until just combined.
- Spread the brownie batter into the prepared pan and bake for 25-30 minutes until edges are firm.
- Cool the brownie completely while preparing the raspberry puree by blending fresh raspberries until smooth and straining for seeds.
- Mix strained raspberry puree with sugar and dissolved gelatin.
- Whip the heavy cream with powdered sugar until stiff peaks form, then gently fold in the raspberry mixture.
- Spread raspberry mousse over the cooled brownie and refrigerate for at least 4 hours.
- For ganache, heat cream until simmering, pour over chopped chocolate, and stir until smooth.
- Remove cake from the pan, drizzle ganache over the top, and let it set before serving. Garnish with fresh raspberries.
Nutrition
Notes
This cake is perfect for celebrations and can be customized with other berries or flavors.