Gluten-free baked chocolate and raspberry mousse

I saw this recipe recently in Woman & Home and I was forced to try it almost immediately – chocolate and fruit in one wicked dessert! The article said that the recipe was by James Martin but I have not been able to find it online so far. As you can see this was eaten faster than I could take a photo, partly because it needed to be eaten hot out of the oven, and partly because it tasted so good!


Ingredients (serves 4)

200g dark chocolate, 70% cocoa solids

25g butter

4 eggs

50g castor sugar

400g raspberries

Pouring cream or ice cream to serve if desired


Preheat the oven to 200 degrees

Break the chocolate into pieces. Melt the chocolate and butter together in a heat-proof bowl set over a pan of barely simmering water. Remove and allow to cool slightly.

Separate the eggs, reserving the whites, then whisk the egg yolks into the chocolate mixture.

Whisk the egg whites with the sugar to form stiff peaks, and then fold them into the chocolate mixture.

Place the raspberries into a large ovenproof dish measuring approximately 15 x 20cm, then top with the chocolate mixture.

Bake in the oven for 12 minutes, remove and serve immediately with cream if desired.


The notes to the recipe say that this could also just into the fridge to set as an unbaked mousse as well, but cooking it changes the flavour. In the interests of research I kept a small amount of the mixture into the fridge as well. The fridge version was basically a chocolate mousse which tasted a lot better the next day. The baked mousse almost takes on the consistency of gooey cake with small pieces of raspberries dotted throughout – really was very nice and also something a little different to serve.

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