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    You are in: Home / Baking / White Chocolate Mousse Cake With Raspberries Recipe
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    White Chocolate Mousse Cake With Raspberries

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Chef mariajane's Note:

    Although there are various steps to this pretty melt-in-your-mouth dessert, it is not difficult to make and can be prepared up to one week ahead for a special occasion such as a summer party. ENJOY!!

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    Units: US | Metric


    1. 1
      Combine cookie crumbs, almonds and butter; pat evenly over bottom and 1-inch up side of greased 9-inch springform pan. Bake in 325F oven for 6 minutes. Set on a rack to cool. Wrap bottom of pan in foil and set aside.
    2. 2
      Bring 1/2 cup of the cream to a boil; remove from heat . Put remaining 1 cup cream in refrigerator. Stir chocolate in to hot cream until melted. Stir in kirsch and vanilla; let cool completely.
    3. 3
      In a small saucepan, bring sugar and water to a boil, stirring just to dissolve sugar.
    4. 4
      Without stirring, boil for about 5 minutes or until candy thermometer reaches soft-ball stage of 238F or when 1/2 teaspoons of the syrup dropped into very cold water forms a soft ball that flattens when removed from water.
    5. 5
      Meanwhile in a large bowl, beat egg whites until soft peaks form; gradually beat in boiling syrup, beating until stiff peaks form and mixture is cool. In 2 batches, pour chocolate mixture down sides of bowl, and gently fold inches.
    6. 6
      Beat remaining whipping cream until soft peaks form; fold gently into chocolate mixture, Pour into prepared crust.
    7. 7
      Cover with foil and enclose in a plastic bag. Freeze for at least 5 hours or until firm or up to 1 week. (Do not remove from freezer until just before serving).
    8. 8
      To serve, run knife around inside of pan; remove pan sides and place cake on plate. Cover entire top with fresh raspberries, placing them upside down, and pressing down slightly. Cut into wedges to serve.

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    Nutritional Facts for White Chocolate Mousse Cake With Raspberries

    Serving Size: 1 (100 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 335.7
    Calories from Fat 211
    Total Fat 23.4 g
    Saturated Fat 13.4 g
    Cholesterol 56.5 mg
    Sodium 146.6 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 1.9 g
    Sugars 21.3 g
    Protein 4.1 g

    The following items or measurements are not included:


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