Sweet Things · American
Raspberry Ripple Mousse Cake on a Brownie Base
Fudgy brownie makes the base for a cloud of white chocolate mousse rippled with ruby raspberry sauce. Piped cream and a final drizzle on top echo the pink marbling that shows in every clean-cut slice.
Test kitchen note: Swirl the raspberry sauce in only two or three passes with a skewer; overmixing turns the whole mousse a uniform pink.
Method 6 steps
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Heat the oven to 350F. Whisk the butter, 3/4 cup sugar and eggs, stir in the flour and cocoa and spread in a lined 9 inch springform. Bake 20 to 22 minutes and cool.
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Simmer the raspberries with 1/4 cup sugar for 8 minutes, press through a sieve and cool the sauce.
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Heat 1/2 cup cream until steaming, stir in the gelatin until dissolved, then pour over the white chocolate and stir smooth.
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Beat the cream cheese until soft and blend in the white chocolate mixture. Whip 1 1/2 cups cream to soft peaks and fold it in.
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Spread half the mousse over the brownie, drizzle with a third of the raspberry sauce, add the remaining mousse and more sauce. Swirl gently with a skewer.
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Chill at least 6 hours. Whip the last 1/2 cup cream, pipe lines across the top, drizzle with the remaining sauce and slice with a hot knife.
That is the whole pie. Enjoy every slice.
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