Choc Raspberry Mousse cake


  • 25 g cacao or cocoa powder
  • 3 tbsp boiling water
  • 1oog brown sugar/ raw sugar/coconut sugar
  • 100g GF almondmeal
  • 1 tsp baking powder
  • 2 large eggs, preferably free range
  • 1/2 cup raspberries
  • 100 grams butter 
  • 2 tablespoons Cointreau (optional)


  • 200g dark chocolate
  • 50 grams sugar
  • 100g whipping pouring cream
  • 3 eggs separated
  • 1/2 cup raspberries
  • 2 tablespoons Cointreau (optional)


Preheat the oven to 180 degrees. Grease a cheese cake tin with spray oil and line the base and sides with baking paper. Measure the cacao into the thermomix bowl. Add the boiling water and mix into a paste, (10 seconds, speed 6) Add the rest of the ingredients and mix for 15 seconds, speed 6. Scrape down and repeat if necessary.Scoop the mixture into the tin and level off with a knife. Bake for 20-25 minutes or until a skewer comes out clean and the cake feels spongy. Brush a few tablespoons of Cointreau over the cake, then leave to cool in the tin.


Mill sugar in mixing bowl and mill 10 seconds, speed 10. Scrape down sides of mixing bowl with spatula. Add dark chocolate, and cream and melt 4-6 minutes/50 deg/ speed 2 or until all chocolate has melted. Scrape down sides of bowl with spatula.

Add egg yolks and mix 15 seconds/ speed 4. Transfer mixture into a medium sized bowl and set aside.

Insert butterfly whisk. Place egg whites and salt into mixing bowl and whip 3 minutes speed 3.5 or until stiff. Add whipped egg whites to reserved chocolate mixture and carefully fold in using the spatula. Pour onto the top of the cooled cake then refrigerate for at least 3 hours.

I’ll convert this recipe and method to a non thermomix  normal Conventional Method tomorrow…. let me know if you would like it!

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