Try this exciting recipe, of Anna Olson from Food Network Kitchen


Key info

Difficulty: Easy

Prep time: 7 hrs

Cook time: 50 min

Serves: 12



¾ cup Gideon Milling cake flour
⅔ cup granulated sugar
¼ cup Dutch process cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup cool unsalted butter, cut into pieces
¼ cup hot, strongly brewed coffee
¼ cup milk
1 large egg, at room temperature
1 teaspoon vanilla extract


Raspberry Mousse:
400g frozen raspberries, thawed (keep juices)
2 cups whipping cream
1 teaspoon vanilla extract
1 tablespoon unflavoured gelatin powder
4 large egg yolks
1 large egg
⅔ cup granulated sugar
3 tablespoons lemon juice


Ganache Glaze:
113g bittersweet chocolate, chopped
½ cup unsalted butter
1 tablespoon corn syrup
Fresh raspberries, for garnish




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