Chocolate Raspberry Mousse Cake Recipe

• porcijos: 16 servings
• aktyvus laikas: 30 minutes
• bendras laikas: 3 hours 50 minutes

Ingredientai

3 large eggs (room temperature)

55 g light brown sugar

65 g granulated sugar

1 tsp vanilla extract

65 g plain flour (all-purpose)

15 g cocoa powder

1 tsp baking powder

½ tsp espresso powder

¼ tsp salt

75 g Dark Chocolate 75% (melted)

2¼ tsp powdered gelatine

45 ml fresh lemon juice

400 g fresh raspberries (Frozen raspberries can be substituted; see note.)

100 g granulated sugar

480 ml double cream (heavy cream) (cold)

125 g fresh raspberries

50 g Dark Chocolate shavings (shavings)

Nurodymai

Chocolate Sponge

Prepare a pan and preheat the oven. Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat your oven to 180°C (350°F).

Whip the eggs & sugar. Add the eggs, sugar, light brown sugar and vanilla extract into a medium-sized bowl. Using a hand-held electric whisk, whip on medium-high speed until the mixture is light and creamy, about 4 minutes. When lifting out the whisk, you want to see trails of the mixture for a few seconds.

Add the dry ingredients and fold through. Sift into the egg bowl the flour, cocoa powder, baking powder, and espresso powder and add the salt. Mix at low speed until just a few flour streaks remain.

Add the melted chocolate. Add the melted chocolate into the batter and fold through with a rubber spatula. Make sure to scrape the bottom of the bowl as you fold until the ingredients are combined and smooth.

Pour batter into baking pan and bake. Pour the batter into the prepared springform pan. Tap the pan firmly on the work surface a couple of times to release any air bubbles. Use an offset spatula if needed to smooth out the surface. Bake for 15-20 minutes until the centre springs back.Remove from the oven and place pan on a wire rack and leave to cool to room temperature. The top of the sponge will look wrinkly. Use a flat based glass or the base of a measuring cup and press the top of the cake down to form a flat surface. Then cover and refrigerate until ready to use for the next part of the recipe.

Raspberry mousse

Bloom gelatine. Add the lemon juice into a small bowl and sprinkle the powdered gelatine over the top and give it a mix with a fork. Let sit for a couple of minutes whilst the gelatin softens.

Blend raspberries. Add the fresh raspberries into a blender or food processor and blend until smooth.Pass the blended raspberries through a fine-mesh sieve set over a saucepan, pushing the puree through with the back of a spoon. Make sure to scrape the puree off the underside of the sieve. Discard the raspberry seeds. You should have about 300 ml (1¼ cups of raspberry pulp).

Heat and thicken raspberry puree. Place the saucepan with the raspberry puree onto a stovetop on medium-low heat, add the granulated sugar and bring the puree to a simmer, stirring often. Add in the gelatin mixture and heat gently (don't let it boil), stirring constantly until the gelatin dissolves. You may need to squish the gelatin on the side of the saucepan. Remove the pan from the heat and pass the raspberry puree one last time through a sieve set over a bowl to remove any remaining gelatin lumps. (This step is optional if you are confident that the gelatin has fully dissolved.) Set the raspberry puree to one side to cool to room temperature; this can take about 20 minutes.

Whip Cream and mix in raspberry puree. In a separate bowl, using an electric hand-held mixer fitted with the whisk (or an electric stand mixer), whip the cream on medium to high speed until soft peaks form, and then slowly fold through the cooled puree in 3 parts until fully combined.

Set in prepared pan. Pour the raspberry mousse into the prepared springform pan over the top of the chocolate sponge. Use an offset spatula to level off and smooth. Cover and refrigerate for 3 hours minimum, preferably overnight.

To serve

Remove the cake from the pan and decorate. When ready to serve, remove the raspberry mousse cake from the fridge and carefully remove the springform pan sides. Peel off the baking paper collar and smooth the edges of the raspberry mousse with a warmed offset spatula if necessary. Slide the baking paper with the cake onto a serving plate and decorate with fresh raspberries and chocolate shavings.Slice raspberry mousse cake with a warm, dry, sharp knife into slices and serve immediately.

Mityba

• Kalorijos: 263 kcal
• Bendras Riebalų Kiekis: 18 g
• Sočiųjų Riebalų Kiekis: 10 g
• Nesotieji Riebalai: 6 g
• Transriebalai: 1 g
• Cholesterolis: 77 mg
• Natris: 93 mg
• Bendri Angliavandeniai: 24 g
• Maistinė Skaidula: 4 g
• Bendras Cukraus Kiekis: 18 g
• Baltymai: 4 g