Brownie cake with raspberry and cream cheese mousse

Preheat the oven to 175 degrees.

Melt the butter and stir in the dark chocolate. Allow to melt together. Add the sugar and vanilla sugar, then the eggs and cream. Finally, stir in the flour and cocoa. Bake in a springform pan, in the middle of the oven, for about 20 minutes. The cake should be slightly sticky, but not runny.

Allow the cake to cool while you begin the mousse. Place the gelatin sheets in cold water for at least 5 minutes. Whisk together the lemon zest and cream cheese. Heat the frozen raspberries together with the lemon juice and stir in the gelatin sheets.

Whip the cream until soft and fluffy and stir everything together.

Finally, fold in the fresh raspberries.

Spread the mousse over the cake base and place in the fridge for about 3 hours. Serve with fresh berries.