Ingredients
Method
Preparation
- Line the bottom of an 8-inch springform pan with parchment paper.
- Mix chocolate cookie crumbs with melted butter until evenly combined. Press firmly into the bottom of the pan and refrigerate for 20 minutes.
- Bloom gelatin by sprinkling it over cold water and letting it sit for 5 minutes.
- Melt dark chocolate gently over a double boiler or in short microwave bursts. Let cool slightly.
Mousse Preparation
- Warm the bloomed gelatin just until dissolved, then stir into the melted chocolate.
- Whip heavy cream with powdered sugar and vanilla extract to soft peaks.
- Fold half of the whipped cream into the chocolate mixture until smooth, then gently fold in the remaining whipped cream.
Assembly
- Spread half of the chocolate mousse over the chilled crust.
- Spoon raspberry preserves evenly over the mousse and scatter fresh raspberries on top.
- Spread remaining mousse over the raspberry layer and smooth the top.
- Refrigerate for at least 6 hours or overnight until fully set.
- Carefully release from the pan, garnish with extra raspberries if desired, and serve chilled.
Notes
Serve chilled and sliced with a warm, thin-bladed knife wiped between cuts for pristine layers. This cake can be stored in the refrigerator for up to 3 days.
