From a Pot: Chocolate Mousse Cake with Raspberry Filling

Cookie Crust

• Leibniz butter cookies: 150 g

• Dark cacao: 2 tbsp

• Butter: 70 g

Chocolate Mousse

• Dark chocolate: 400 g

• Egg whites: 6

• Heavy cream: 260 g

• Sugar: 100 g

• Salt: pinch

Raspberry Purée

• Raspberry: 200 g

• Sugar: 20 g

• Cornstarch: 1 tsp

Whipped Cream Topping

• Whipped cream: 150 g

1. In a food processor or blender, grind the cookies into crumbs. If you don’t have a food processor or blender, you can put the cookies into a zip-top bag and crush them with your hands, but it’s important that you get small crumbs.
2. Put the crumbs and dark cacao into a large bowl.
3. In a saucepan, melt the butter and pour it over the cookie crumbs. Mix well to combine.
4. Put the mixture into a round baking tray. You can use a 20 or 24 cm baking tray. With your hands or a wooden spoon, spread the crumbs around the bottom and edges of the baking tray.
5. Bake in a preheated oven at 180°C (350°F) for about 10 minutes. Wait for the crust to cool before using.

1. In a saucepan, heat the heavy cream, then pour it over chopped dark chocolate. Mix it with a spatula until all the chocolate is melted and you have a smooth texture. Set aside to cool.
2. Separate the egg yolks from the egg whites.
3. In a large bowl, add the sugar, salt, and egg whites. Using an electric mixer on high speed, beat until stiff peaks form. This will take about 5 minutes.
4. Pour the melted chocolate into a large bowl and gently fold in the egg whites with a spatula or a wooden spoon. Fold them in gradually and gently until no white lumps remain in the chocolate mousse.
5. Put the mousse in the fridge for a bit to chill.

1. In a saucepan, on low heat, heat the raspberries and sugar. Mash them with a wooden spoon to get a purée-like texture. Add one teaspoon of cornstarch and mix well until there are no white lumps and the mixture starts to thicken.
2. Set aside to cool.

1. On a high speed with an electric mixer whip the cream until stiff peaks. Add some sugar to the cream if you would like your cream to be more sweet. I liked it the way it was so I did not add any extra sugar.

1. Leave the crust in the baking tray so that the mousse can set nicely and hold its shape.
2. Put around 5 tablespoons of chocolate mousse on top of a cookie crust and spread it around so that the whole crust is covered.
3. Top the chocolate mousse with raspberry purée then top the raspberry purée with the rest of the chocolate mousse.
4. Spread whipped cream on top of the cake and decorate the cake with fresh or dehydrated raspberries. I used dehydrated raspberries.
5. Put the cake in the fridge for a few hours to chill.