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Berry Chocolate Mousse Cake
I’ve partnered today with Gloria Ferrer Caves and Vineyards to bring you this lovely Spring themed Wine and Dessert pairing. I’m a HUGE fan of a good chocolate and wine pairing which is what makes this Berry Chocolate Mousse Cake paired with Gloria Ferrer Carneros Pinot Noir SO perfect.
Ingredients
Instructions
- Step 1
Pre-heat oven to 350 degrees F. Grease a round 9 inch springform pan and set aside.
- Step 2
Cream together the butter and the sugar until they become pale and fluffy. Beat in the eggs one at a time and mix until fully combined.
- Step 3
In a medium bowl, sift together the flour, baking powder, and cocoa. Half at a time, fold the dry ingredients into the wet ingredients and fold until just combined. Don't over mix.
- Step 4
Pour the mixture into the prepared pan and level the top with a spoon. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Take out of the oven and let cool on a wire rack completely.
- Step 5
Once the cake is cooled, begin preparing the chocolate mouse topping. Melt the chocolate in a double boiler (or in a heatproof bowl over a pot of boiling water). Let cool for about 5 minutes and then mix in the orange juice, zest, and the egg yolks.
- Step 6
In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture.
- Step 7
Spoon the chocolate/ egg mixture on top of the cake. Place in the fridge to set for about an hour.
- Step 8
Once set, remove the cake from the pan and top with the berries.
- Step 9
ENJOY!!
Tips & Tricks
Per serving
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