Dark Chocolate Raspberry Mousse Cake

Ingredients

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 8 oz dark chocolate, finely chopped (at least 70% cocoa)
• 2 cups heavy cream, chilled
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 4 oz dark chocolate, finely chopped
• 1/2 cup heavy cream
• Fresh raspberries (optional)
• Dark chocolate shavings (optional)
• Mint leaves (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat together the eggs and sugar until light and frothy, then stir in the melted butter.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan, spreading it evenly. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
6. Melt the dark chocolate in a heatproof bowl set over a pot of simmering water, stirring constantly. Once smooth, remove from heat and let it cool slightly.
7. In a large bowl, whip the chilled heavy cream, sugar, vanilla, and salt until soft peaks form.
8. Gently fold the melted chocolate into the whipped cream until fully incorporated.
9. Spread the mousse over the cooled cake base in an even layer. Refrigerate while preparing the raspberry layer.
10. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes.
11. Strain the sauce through a fine-mesh sieve to remove seeds, then let it cool completely.
12. Spread the raspberry sauce over the chocolate mousse layer. Chill for at least 30 minutes to set.
13. Heat the heavy cream in a small saucepan until it just starts to simmer.
14. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for a minute, then stir until smooth.
15. Allow the ganache to cool slightly before pouring it over the raspberry layer. Spread evenly with a spatula.
16. Refrigerate the assembled cake for at least 2 hours before serving.