this Raspberry Chocolate Mousse Cake is your new favorite indulgence. This masterpiece is perfect for celebrations or simply ...

For the dessert, the batter is piped into three cake layers, rather than into long, slender ladyfinger shapes. The recipe calls for two types of white chocolate. The first, used in the mousse ...

This chocolate mousse cake is a rich and decadent dessert featuring ... You could also serve it with fresh strawberries or ...

This gluten-free chocolate mousse cake is rich and indulgent and looks stunning decorated with raspberries and mint leaves. You will need a 20cm/8in springform cake tin and an electric mixer.

Preheat the oven to Gas Mark 5/180°C/fan oven 160°C. Spray two 18cm (7 inch) sandwich tins with low fat cooking spray. Line their bases with circles of non-stick baking parchment or greaseproof ...

Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin ...

For the dark chocolate mousse, place the chocolate ... Once set, turn out of the cake rings and place on serving plates. Top with the raspberries and blueberries and dust with icing sugar.

This chocolate mousse recipe is elevated by the addition of sweet pickled raspberries - you'll need to pickle them 4–12 hours prior to making this recipe and store in the fridge.