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.

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 1 cake

Calories: 3,208 kcal per serving

Ingredients

½ cup - butter
½ cup - superfine sugar
2 - eggs
¾ cup - all-purpose flour
1 tsp - baking powder
2 tablespoons - unsweetened cocoa powder
4 - eggs
200 grams - semisweet chocolate
2 - zest of 2 oranges
1 - juice of 1 orange
berries for topping

Instructions

Pre-heat oven to 350 degrees F. Grease a round 9 inch springform pan and set aside.
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.
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.
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.
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.
In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture.
Spoon the chocolate/ egg mixture on top of the cake. Place in the fridge to set for about an hour.
Once set, remove the cake from the pan and top with the berries.
ENJOY!!

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