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Chocolate cake "Raspberry in chocolate" with raspberry jelly, namelaka and cream mousse

Chocolate cake "Raspberry in chocolate" with raspberry jelly, namelaka and cream mousse

Category: Confectionery
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse

Ingredients

Biscuit
premium wheat flour 160 BC
egg C1 (weight b / s) 4 pcs. (203 g)
sugar 180 BC
cocoa powder 25 g
vegetable oil b / s 100 ml. (90 g.)
water 75 ml.
soda 1/2 tsp
baking powder 1/2 tsp
salt 1/2 tsp
vanilla taste
Raspberry jelly
puree raspberry b / s 185 g
corn starch 7 g
gelatin b / r 6 g
sugar 60 g
boiled cold water 30 g
Raspberry Namelaka
chocolate white 100 g
raspberry puree 50 ml.
milk 15 ml.
fat cream 100 ml.
boiled cold water 25 g
gelatin b / r 5 g
glucose (invert) syrup or honey 10 g
Cream mousse
chocolate black 225 g
milk 150 ml.
fat cream 360 ml.
gelatin b / r 7 g
boiled cold water 40 g
vanilla flavor optional taste
--------- ------
shape d 20 1 PC.
ring d 16 2 pcs.
split ring for assembly 1 PC.

Cooking method

Biscuit


Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Beat eggs with sugar and salt until fluffy. The volume should increase and the mass should become lighter.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Mix water, butter, cocoa powder in a ladle. Put on fire and, stirring occasionally, bring to a boil.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Without stopping whipping the egg mixture, pour the custard part that has just been removed from the heat along the wall. The mass is airy. Nothing should settle.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Mix flour with baking powder and baking soda. Sift to liquid ingredients. Add vanilla flavor.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Stir gently with a spatula or mixer at low speed.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Cover the bottom of the dish with baking paper. Pour out the dough. I baked in a ring. The bottom was covered with foil. Bake in an oven preheated to 170 degrees for 40-45 minutes. The oven can be opened after 30 minutes. Check the readiness with a wooden skewer.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Take out the finished biscuit. Allow to cool until warm. Cut out of shape. Allow to cool completely. Wrap in plastic and refrigerate for 4-12 hours. Cut into 3 cakes.
Raspberry jelly (coolies).

Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Pour gelatin with water. Let it swell (5-10 minutes). Mix raspberry puree with starch and sugar until smooth. Put on fire. While stirring, bring to a boil. Boil for 1 minute. Remove from heat. Let stand for 2-3 minutes. Add the swollen gelatin. Stir until dissolved. Allow to cool to room temperature.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Tighten the ring with cling film. Place on a flat board. Grease the film with odorless vegetable oil. Pour raspberry jelly and send to the freezer. Leave until completely frozen.
Raspberry Namelaka.

Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Pour gelatin with water. Let it swell and melt. Pour puree, milk and glucose syrup into a ladle. Put on fire and bring to a boil. No need to boil.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Chop the chocolate.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Pour the hot mass over the chocolate. Let stand for one minute.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Punch with a blender. Pour in gelatin. Stir. Allow to cool to 35-40 degrees.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Pour in cream at room temperature.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Punch everything again with a blender.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Tighten the ring with cling film. Place on a flat board. Pour in the mum and send to the freezer until completely frozen.

Cream mousse


Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Soak the gelatin and let it swell. Bring the milk to a boil. Pour over chocolate. Let stand for a minute. Stir until smooth. Can be punched with a blender.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Add swollen gelatin and stir until smooth. Allow to cool to a barely warm state.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Whip cold cream until fluffy. They should be half-whipped.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Pour in the chocolate mass. Add vanilla flavor.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Gently, but quickly mix until smooth with a spatula or with a mixer at low speed. Divide the mousse in two.

Assembly


Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Lay the sides of the split ring with pastry tape or file. Lay out the first cake. Put raspberry jelly (coolies) on it.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Pour half of the mousse out. Try to get the mousse between the rim and the jelly. Flatten. Cover with the second cake layer.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Put on the soap. Pour out the second part of the mousse. Flatten.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Cover with the third cake layer. Cover the cake and refrigerate overnight. Get it out, remove the ring. Align. I covered with ganache on dark chocolate with butter one to one (250 butter and 250 chocolate). Decorate.
Raspberry Chocolate Cake with Raspberry Jelly, Namelaka and Cream Mousse
Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The cake was prepared for her husband's DR.
It's a very tasty cake. Fragrant, delicate, chocolatey. The taste is very harmonious. Sweet in moderation, for my taste. The biscuit was not additionally impregnated. It's wet enough anyway. Recommend!

natapit
Hurrah! I am the first for such a tasty morsel! Great combination!
Palych
And where is the hint ??
ang-kay
Quote: natapit
I am the first to do this
Natalia, Thank you. Take the biggest one. Delicious)
Quote: Palych
hint ??
Igor, ??
Fotina
And I just saw a honey cake in a slow cooker)
No, he is also a delicious cake, the limit of perfection for people like me
But Angela, you've grown SO over the years! Real professional! Even better - I compare it with some vaunted St. Petersburg confectionery. Fantastic cakes! *And everything else*))
ang-kay
Svetlana, very nice to read this. It's good when you see progress not only for yourself, but also for others)
Palych
ang-kay, from, damn it, I read this recipe in the theme of the contest for lovers as:
"... with raspberry jelly, numb a hint and cream mousse "(
ang-kay
Quote: Palych
with a hint and cream mousse "(
It happens. Lena Podmoskvichka has a cake with a crumb, and everyone reads it with potatoes.
Palych
ang-kay, no, it's difficult for me and there are different chocolates, vanilla, cocoa, but I won't pull it. Hint from your early something else, in the shape of a heart and what would have been 'not wet'.
ang-kay
Igor, you can just any biscuit in the shape of a heart with cream.
You can have a number cake, but in the shape of a heart. The number cake is on the forum.
Palych
ang-kay, not, not that ... I ate such a cake, in structure ... it is difficult to describe, coarsely porous, like honeycombs and, as it were, sweet waffle, crunches on the teeth. I did not get that? Me too((
And at the expense of the numbers on the day of St. Valen. do not understand? Count in what? Victories? Do you think it will be appreciated?
ang-kay
Igor, hard to understand.
Palych
ang-kay, okay, I'm not going to flame anymore in your topic ... I'll buy earrings, confectionery "hints" - not my strong point.

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