Chocolate-raspberry mousse cake

Category: Confectionery
Chocolate-raspberry mousse cake

Ingredients

For a biscuit:
eggs 3 pcs
sugar 90 g
wheat flour 80 g
alkalized cocoa 10 g
For raspberry jelly:
raspberries (raw or frozen) 400g
water 100 ml
gelatin 15 g
For chocolate mousse
yolks 5 pieces
milk 250 ml
chocolate (dark or black, at least 50% cocoa) 250 g
cream, fat content 30-35% 500 ml
gelatin 20 g
water 100 ml
vanilla sugar 1 sachet
For glaze:
chocolate 200 g
cream 60 ml

Cooking method

  • For a cake with a diameter of 26 cm
  • Sponge cake: beat eggs with sugar for 7-10 minutes. Add sifted flour, stir in, add cocoa, stir in. Bake at 180 C for 25-30 minutes. Cool down.
  • Raspberry jelly: soak gelatin in hot water (I have gelatin that does not need to be boiled. If you have another, follow the instructions), dissolve. Blender raspberries, add gelatin, mix. Pour into a silicone mold (slightly smaller in diameter than the cake) and send to the refrigerator to freeze.
  • Mousse: Soak gelatin in hot water. Boil the milk. Dissolve chocolate in hot milk. Warm up the milk-chocolate mixture slightly. Beat the yolks with sugar, as they turn white, pour in the milk-chocolate mixture in a thin stream, then add the gelatin. Leave to cool until the gelatin begins to "set", but not "stand dead".
  • Beat the cream thoroughly. Add the milk-chocolate mixture (spoon each) to the whipped cream, without stopping whipping.
  • Assembling the cake: cover the split form (according to the diameter of the cake) with cling film. Put a biscuit on the bottom, put half of the mousse. Remove the jelly from the mold, put on the mousse and on top - the second half of the mousse. Send to the refrigerator to freeze (at least 2 hours).
  • Remove from the refrigerator, remove the mold, remove the film.
  • Prepare the icing (melt the chocolate with the cream) and pour over the icing.

The dish is designed for

12 servings

Note

Personal impressions: a thin chocolate sponge cake, a lot of mousse (it really turns out a lot in volume, about 3.5 liters), a sour raspberry layer ... Yes, if you are confused by the amount of chocolate in the glaze, you can do without it and decorate the cake whipped cream. But for chocolate lovers - that's it!

Meechka Photos

irza
Iver took away to bookmarks! In the local pastry shop I tried something similar, with a raspberry jelly layer. Only the mousse was apparently based on white chocolate. It tasted so good. And now I can repeat it myself, knowing the recipe
Iver
Irina, I did it with raspberries and cherries. It tastes better with raspberries. With white chocolate - I think it will be good too. With dark - a very pleasant contrast of mousse and raspberry.

For the bottom cake, I used 0.5 portions of Boiled Chocolate - it was also very good.
irza
I am also for raspberries! From the aroma to a bastard. There are many holidays ahead - I will try!
Zhivchik
And the photo, photo, where is such a delicious cake? And preferably in the context ...
Iver
It seems that my dislike for the photo will soon be a parable ... I can't expose bad photos - my hand doesn't rise, it's just a shame. For good ones, there is not enough time and energy: work and two very small children. So I apologize, but there is no photo yet.
Merabella
Super cake! Many thanks to the author! I did it to my beloved on February 14, I really liked it! I made small changes - I replaced some of the cream with 20% sour cream, made strawberry jelly, and simply put fresh raspberries in the mousse! They fought for the berries :) and there was no time to fiddle with the dough - I took the basis of cheesecake-cookies + butter. Thanks for the idea!!!
Meechka
Chocolate raspberry mousse cake from the author Iver, which I made for my nephew for his birthday on June 7th. I only changed the coating, made a raspberry ganache according to the recipe of Khavroshechka (Inna) from Povarenka, did not whip the ganache on the coating, so it is dark, but the "decorations" are already made from whipped ganache, it is lighter. The cake is, well, very tasty, such a delicate, rich taste.
Yes, I also forgot that I added one layer of Savoyardi, since Zhenechka loves biscuits, but mine was only cut into 2, I had to invent it, there was no time for another ... And, thanks to the tremendous author, the cake is REALLY very tasty !!!

Meechka
Chocolate-raspberry mousse cake

Chocolate-raspberry mousse cake

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