Why You’ll Love This Recipe

I love how this cake brings together different textures in every bite. The fluffy sponge, the crisp almond crunch, and the airy strawberry mousse create a perfect balance. The ruby chocolate adds a unique fruity sweetness that pairs beautifully with the strawberries. I also enjoy making this when I want something impressive for special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 eggs
1/3 cup (70 g) sugar
1/4 tsp salt
2/3 cup (70 g) ground almonds
1 tbsp flour
1/2 tsp almond extract
1 tbsp butter (melted)
2.5 oz (70 g) cookie crumbs
1/2 cup (50 g) almonds (chopped)
3.5 oz (100 g) ruby chocolate
2 tbsp whipping cream
1 lb (450 g) strawberries
1/3 cup (70 g) sugar
1 tbsp lemon juice
1/2 tbsp + 1 tsp gelatin powder
3 tbsp cold water
1 1/2 cup (360 g) whipping cream (chilled)
2 oz (60 g) ruby chocolate
20 g ruby chocolate (for tempering)

Directions

I start by preparing the almond cake. I preheat the oven to 160°C and prepare a lined cake pan. I whisk eggs, sugar, and salt until the mixture becomes thick and airy, then mix in the almond extract.

I gently fold in the ground almonds and flour, then incorporate the melted butter. I pour the batter into the pan and bake until golden and set. Once baked, I let it cool completely.

Next, I prepare the crunchy layer by mixing cookie crumbs and chopped almonds. I melt the ruby chocolate, mix it with cream, and combine it with the crumb mixture. I cut the sponge into a smaller disk, spread the crunch on top, and place it in the freezer.

For the strawberry mousse, I cook strawberries with sugar and lemon juice until soft, then strain to remove seeds. I bloom the gelatin in cold water and dissolve it into the warm strawberry mixture. Once cooled, I fold it into whipped cream until smooth and airy.

To assemble, I place the sponge and crunch layer inside a ring mold. I pipe or spread the mousse around and over it, smoothing the top. I refrigerate the cake for several hours until fully set.

For the decoration, I melt ruby chocolate and temper it by adding more chocolate, then spread it thin and let it set slightly before cutting into shapes.

Finally, I decorate the cake with fresh strawberries and chocolate pieces before serving.

Servings and timing

This recipe makes 12 servings.
Preparation time takes about 1 hour 5 minutes.
Chilling time takes 4–6 hours or overnight for best results.

Variations

I sometimes swap strawberries with raspberries or mixed berries for a different flavor. When I want a stronger chocolate taste, I mix ruby chocolate with white or dark chocolate. I also like adding a biscuit base instead of sponge for a no-bake variation.

storage/reheating

I store the cake in the refrigerator in an airtight container for up to 3 days. I do not reheat it since it’s best served chilled. I keep it cold until ready to serve for the best texture.

FAQs

What is ruby chocolate?

I find ruby chocolate has a naturally pink color and a slightly fruity, tangy flavor that pairs perfectly with berries.

Can I use frozen strawberries?

Yes, I use frozen strawberries when fresh ones are not available, and they work just as well.

How do I know when the mousse is set?

I check that it feels firm to the touch and holds its shape after chilling.

Can I skip gelatin?

I can substitute gelatin with vegetarian alternatives, but the texture may be slightly different.

Can I make this cake ahead of time?

Yes, I usually prepare it a day in advance since it needs time to set properly.

Conclusion

I enjoy making this ruby chocolate strawberry mousse cake because it feels both elegant and rewarding. The combination of flavors and textures makes it a standout dessert that I love sharing on special occasions or whenever I want to create something memorable.