Be My Valentine Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 slices
Dark chocolate and raspberries are the perfect marriage. I've kept this cake light by using a genoise sponge base, try different berries and/or boozy combinations morello cherries and kirsch work really well.
  • For the Genoise Sponge
  • 15g unsalted butter, melted
  • 2 free range eggs
  • 60g stevia/xylitol
  • 50g plain flour, plus extra for dusting
  • 10g cocoa powder
  • Pinch of sea salt
  • 20ml brandy (optional)
  • For the mousse
  • 175g 70% minimum organic dark chocolate
  • 4 eggs, separated
  • 100g stevia/xylitol (natural sugar substitutes)
  • 3tbs strong coffee (add 1 tbs of strong coffee granules to 2 tbs of boiling water)
  • 175g organic butter, diced
  • 60ml brandy (optional)
  • 150ml double cream
  • 1tbs organic cocoa powder
  • To decorate
  • 2 punnets fresh organic raspberries
  1. For the Genoise Sponge:
  2. preheat your oven to 180°C. Grease and line 20cm sandwich tin
  3. put the eggs and sugar into a heatproof bowl and place over a pan of simmering water. Whisk, using an electric hand-held whisk, for at least 7 minutes until the mixture is trebled in bulk, very pale and thick enough to hold a trail when the beaters are lifted.
  4. sift the flour, cocoa powder and salt together over the mixture and fold in gently, keeping in as much air as you can. Finally, very carefully fold in the melted butter.
  5. spoon the mixture into the prepared sandwich tin and bake for 25 minutes until golden and slightly shrunk from the sides of the tin.
  6. leave the sponge to cool in the tin
  7. For the mousse:
  8. break the chocolate into a heatproof bowl and place over a saucepan of boiling water,add the coffee melt and then remove from the heat and stir in the diced butter until melted.
  9. beat the egg yolks and 90g of xylitol together
  10. pour in the melted chocolate mixture and combine
  11. in a separate bowl whisk the egg whites until soft peaks form then add the remaining 10g of xylitol and continue to whisk until stiff peaks form (please make sure they are stiff, for the brave tip the bowl upside down, the egg whites should stay in the bowl!)
  12. Carefully fold the whites into the egg yolk mixture until all the white has disappeared, be careful not to beat the air out of your mousse
  13. To construct the cake: (see notes)
  14. Leaving the cake in the tin brush the surface with 20ml of brandy
  15. Carefully spoon over the chocolate mousse levelling it off with a palette knife
  16. Cover with cling film and refrigerate for a minimum of 2 hours
  17. To unfold slide a warmed palette knife (dip in hot water) around the edge of the sandwich tin and carefully release the cake from the pan.
  18. Place on a serving plate and decorate with the raspberries
  19. Serve with a splash of double cream or spoon of creme fraiche
I have used the standard method of chilling and unmoulding in this recipe but if you prefer you can remove the sponge once cooked and cooled and place on your serving plate, if you are using it brush with the brandy. Using the original sandwich tin ring, wrap in cling film and carefully replace around your sponge. Next spoon the mousse on top of the cake cover with cling film and refrigerate for a minimum of two hours. Carefully release the sandwich tin ring and decorate with the raspberries.
Recipe by HEALTHY-CHEF at