Last night we had my parents over for dinner and I wanted to make a delicious, creamy and chocolate heavy cake for dessert. Therefore I chose to make a Gateau Marcel inspired by my favorite Danish chocolate blog. Both my parents, my husband and those of my colleagues who were at the office today loved it.

I chose to fill it with fresh raspberries as the cake itself can be a bit heavy, and the combination of baked/unbaked chocolate mousse and raspberries was fabulous. Other fresh berries might work as well.

Ingredients (for 10 servings)

7 oz. quality bittersweet chocolate (I use my favorite chocolate Amedei Toscano Black 70%)

7 oz. butter

1 cup granulated sugar

8 egg yolks

5 egg whites

 

Preheat oven to 350 degrees.

Melt chocolate and butter together slowly in a heat proof bowl over a pan of simmering water. Be careful not to get any water into the bowl, as it will ruin the chocolate.

In another bowl whisk together egg yolks and 2/3 of the sugar till a fluffy and light substance and set a side while you in a third bowl whisk a meringue of the egg whites and the remaining 1/3 sugar. Whisk till it forms small soft tops and the sugar has been dissolved.

Slowly combine the whisked egg yolks with the melted chocolate. Make sure that the chocolate has room temperature, otherwise it will ruin the egg yolks. When combined the meringue is folded into the chocolate. Folding until only combined into a smooth and fluffy substance.

Grease a 8 inch springform with butter and fill in half of the chocolate mousse. Bake for approximately 25 minutes. Transfer springform to wire racks to let i cool down.

When the caked chocolate mousse has reached room temperature top the cake with fresh raspberries. Fill in the rest of the chocolate mousse and make sure that all raspberries are covered. Refrigerate for at least a couple of hours, preferably over night.

Serve with a good cup of coffee or a cold sweet dessert wine.

Bon appétit!

Ingredients (for 10 servings)

200 g quality bittersweet chocolate (I use my favorite chocolate Amedei Toscano Black 70%)

200 g butter

250 g granulated sugar

8 egg yolks

5 egg whites