Chocolate Raspberry Mousse cake

NICE TO KNOW

One of my most favorite flavor combinations – dark chocolate & raspberry! Following the recipe below, we will make a round cake 19 cm in diameter with three layers (sponge, cremeux and mousse) and will finish the cake with dark chocolate glacage.

You will need round moulds 19 and 17 cm in diameter.

Follow the steps in the recipe below and leave comments!

CHOCOLATE SPONGE

  • Marzipan – 50 g
  • Eggs – 50 g
  • Egg yolks – 50 g
  • Egg whites – 50 g
  • Butter – 20 g
  • Sugar – 50 gr
  • Flour – 25 g
  • Cocoa powder – 20 g 

PREPARATION

  1. Preheat the oven to 180C (350F)
  2. Mix egg yolks and eggs in a bowl
  3. Grate marzipan on a fine grater and mix with 10 g of sugar
  4. In a mixing bowl whisk the egg yolks and eggs, gradually adding the mix of sugar and marzipan. Continue to whisk until smooth and light
  5. In another mixing bowl, slowly whisk the egg whites, gradually adding a sugar (40 g) and increasing the speed. Continue to whisk until a firm peak meringue
  6. Combine two and gently mix together using a spatula
  7. Sift in flour and cocoa powder, mix gently
  8. Add softened butter, mix together gently until fully incorporated
  9. For baking you can use a round cake pan, silicone mold for baking or stainless steel ring 17 cm in diameter as I did. If you are using a ring – place it on a piece of baking paper and use a baking spray for inner surface.
  10. Pour the mixture into the mold and bake it for about 15 minutes, then leave to cool in the mold

COCONUT CRUNCH LAYER

  • Water- 50 g
  • Sugar – 25 g
  • Coconut flakes – 30 g
  • Praline paste – 30 g
  • Milk chocolate – 50 g

PREPARATION

  1. Preheat the oven to 160C (320F)
  2. Mix a sugar and water in a saucepan and bring it to the boil, add coconut flakes and take off the heat
  3. Pour the mixture onto a baking tray lined with baking paper and spread it out to a thin layer
  4. Bake it for about 15-20 min. Coconut flakes should be completely dry, but not burned
  5. Melt milk chocolate over a bain-marie or in a microwave oven
  6. Mix together melted chocolate, praline paste, and baked coconut flakes, blend it with a hand blender
  7. Spread it evenly on top of the de-molded chocolate sponge, leave it to set in cool area

RASPBERRY CREMEUX

  • Raspberry puree – 100 g
  • Egg yolks – 30 g
  • Eggs – 40 g
  • Sugar – 30 g
  • Leaf gelatine – 2 g
  • Butter – 40 g
  • White chocolate – 40 g

PREPARATION

 

  1. Soak gelatine in cold water until it is soft and then drain
  2. Mix egg yolks, eggs, and sugar and warm them up to 50-60C (122-140F) over a bain-marie while whisking
  3. Put the raspberry puree in a pan and bring to the boil. Add drained gelatine, stir until fully incorporated
  4. Mix together raspberry puree and meringue
  5. Melt your chocolate over a bain-marie or using a microwave oven
  6. Mix all together and stir until fully incorporated
  7. Leave to cool until 40-45C (104-113F), then add softened butter and process it with an immersion blender
  8. Preparing a cake mold. You can use silicone cake mold or use stainless steel circle mousse ring 17 cm in diameter as I did. If you are using mousse ring you will have to cover one side with a plastic wrap, leave other side unwrapped. The inner surface of the ring you will have to cover with cake collar
  9. Pour crèmeux into the prepared mould and place it on an even surface in a freezer until its set – preferably overnight

CHOCOLATE MOUSSE

  • Leaf gelatine – 3,7 g
  • Whipping cream – 60 g
  • Whole milk (3,2% fat) – 60 g
  • Egg yolks – 20 g
  • Sugar – 20 g
  • Vanilla seeds
  • Dark chocolate – 150 g
  • Milk chocolate – 70 g
  • Whipping cream – 200 g

PREPARATION

 

  1. Soak gelatine in cold water until it is soft and then drain
  2. Mix milk and cream (60 g) in a heavy medium saucepan. Scrape in seeds from vanilla bean. Bring milk mixture to simmer. Remove from heat
  3. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and reach 80-82C (176-178) – do not boil
  4. Add drained gelatine, stir until fully incorporated
  5. Pre-melt milk and dark chocolate and fold into hot crème. Stir until it has completely melted. Leave to cool
  6. Put a cream (200 g) in a mixing bowl and whisk and whisk until it forms soft peaks (always use cooled whipping cream) and mix it together with a cooled crème

TO ASSEMBLE

De-mould the frozen raspberry crèmeux and place it back in the freezer. Prepare your round mold 19 cm in diameter and place it on an even surface.
(If you are using mousse ring you will have to cover one side with a plastic wrap, leave other side unwrapped. The inner surface of the ring you will have to cover with cake collar)
Pour 1/3 of the chocolate mousse into the mold. Place raspberry crèmeux on top of the mousse in the center. Pour rest of the chocolate mousse on top of the crèmeux. Make sure mousse to cover all edges. Place chocolate sponge (with crunch layer down) on top of the mousse and gently press it down. Level off with a palette knife. Transfer to the freezer until frozen (preferably overnight)

DARK CHOCOLATE GLACAGE

  • Sugar – 260g
  • Water – 65 g
  • Whipping cream – 190 g
  • Liquid glucose syrup – 100 g
  • Cacao powder – 75 g
  • Gelatine powder – 10 g
  • Water (for gelatine) – 60 ml

PREPARATION

 

  1. Sprinkle the powdered gelatin over 60 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
  2. Boil the sugar and water to 120C (248F)
  3. In a separate saucepan boil liquid glucose and cream
  4. Mix both together
  5. Add the soaked gelatine, sifted cacao powder. Using the immersion blender process until its smooth. Be careful not to let too many bubbles since every minor imperfection will show on the surface
  6. Cover with a plastic wrap over the surface, leave to set overnight in a cool area

TO FINISH

De-mould the cake and return into the freezer. Melt the chocolate glacage gently to 35-36C (95-97F) and process it with an immersion blender one more time (watch out for air bubbles) If your glacage is warmer than 35-36C (95-97F) – leave it to cool. Take the cake from the freezer and place it onto a wire rack with a tray below. Pour the glacage over the cake, ensuring all the sides are covered with the glacage

Leave it to set for about 5-10 minutes and using a palette knife remove the cake from the wire rack, cut the excess glacage from the bottom of the cake with a warm knife. Place it on a serving dish and sprinkle bottom with a dark chocolate crust

Decorate as desired. I used tempered dark chocolate circles, tempered dark chocolate leaves and fresh raspberries

Hope you liked the recipe and will enjoy the cake as well! Share your impression in the comments!

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