Jul 14 2026
Restaurants›Simon & Seafort's Saloon & Grill›Chocolate Raspberry Rendezvous Recipe

Chocolate Raspberry Rendezvous Recipe

Inspired by Simon & Seafort's Saloon & Grill
Time1h 30m
Serves4

Molten chocolate cake, raspberry mousse, sugar cone tuile cookie, fresh raspberry

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Ingredients

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Molten Chocolate Cake

Raspberry Mousse

Sugar Cone Tuile Cookie

Garnish

Method

Molten Chocolate Cake

  1. 1

    Melt Chocolate and Butter

    In a heatproof bowl, combine dark chocolate and unsalted butter. Melt over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.

  2. 2

    Mix Eggs and Sugar

    In a separate bowl, whisk together granulated sugar and eggs until fluffy and pale in color.

  3. 3

    Combine Mixtures

    Gradually fold the melted chocolate mixture into the egg mixture. Add flour and vanilla extract, gently mixing until just combined.

  4. 4

    Prepare Baking Dish

    Preheat the oven to 200°C (400°F). Grease and flour individual ramekins. Pour the batter into prepared ramekins, filling them about 2/3 full.

  5. 5

    Bake

    Bake for 10-12 minutes, until the edges are firm but the center is soft. Remove from oven and let cool slightly before inverting onto plates.

Raspberry Mousse

  1. 6

    Prepare Gelatin

    In a small bowl, sprinkle gelatin powder over water and let it bloom for about 5 minutes.

  2. 7

    Blend Raspberries

    In a blender, puree fresh raspberries until smooth. Strain through a fine mesh sieve to remove seeds.

  3. 8

    Whip Cream

    In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form.

  4. 9

    Combine Ingredients

    Heat the bloomed gelatin in the microwave for 10-15 seconds until dissolved. Mix it into the raspberry puree, then gently fold the raspberry mixture into the whipped cream.

  5. 10

    Chill

    Spoon the raspberry mousse into serving glasses and refrigerate for at least 2 hours, or until set.

  1. 11

    In a bowl, combine sugar cone crumbs, egg whites, melted butter, all-purpose flour, and vanilla extract. Mix until smooth.

  2. 12

    Preheat the oven to 180°C (350°F). Drop spoonfuls of the mixture onto a parchment-lined baking sheet and spread thinly into desired shapes.

  3. 13

    Bake for 8-10 minutes or until the edges are golden brown. Remove from the oven and let cool before gently lifting off the baking sheet.

Garnish

  1. 14

    Prepare Garnish

    Just before serving, arrange fresh raspberries and mint leaves on top of the molten chocolate cake and raspberry mousse.

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