Chocolate & Raspberry Mousse Cake
by Ling
@ 23 Oct 2013
Ingredients
Chocolate Sacher
150g cocoa paste
125g butter
540g almond paste
190ml whole eggs
315ml egg whites
165g sugar
125g flour
65g cocoa powder
Cocoa Nibs Crunch
125g Tanariva chocolate (33%)
35g butter
530g macadamia paste
250g cocoa nibs
Milk Chocolate Mousse
750g Tanariva chocolate (33%)
350ml raspberry purée
200ml cream
200ml glucose
13g gelatine sheets
700ml whipped cream
Raspberry Confiture
500g raspberries
400g sugar
10g pectin
6g gelatine sheets
5ml raspberry alcohol
Red velvet coat and chocolate curls, for garnishing
Preparation
For the chocolate sacher: Melt the cocoa paste and butter in a saucepan over low heat and set aside. Whisk the almond paste and whole eggs in a mixing bowl over a bain marie until temperature reaches 45°C. Add in the melted cocoa paste and butter mixture and whisk well. Set aside. Whisk the egg whites and sugar in a mixing bowl until stiff peak form. Fold the meringue into the almond-cocoa mixture. Fold in the flour and cocoa powder. Pour the batter into a parchment paper-lined baking pan and bake in a preheated oven at 185°C for about 35 minutes. Remove the chocolate sacher from the oven and set aside to cool.
For the cocoa nibs crunch: Melt the chocolate and butter in a mixing bowl over a bain marie. Fold in the macadamia paste. Add in the cocoa nibs and whisk well. Set aside.
For the milk chocolate mousse: Heat the chocolate, raspberry purée, cream, glucose and gelatine in a saucepan over low heat to a boil. Remove saucepan from the heat and set aside the mixture to cool. Once cooled, fold in the whipped cream and set aside.
For the raspberry confiture: Cook the raspberries and sugar in a saucepan over low heat until raspberries have softened. Add in the pectin and gelatine. Whisk well. Remove saucepan from the heat and add in the raspberry alcohol. Set aside.
Place the chocolate sacher into the bottom of a rectangular baking pan and top with the cocoa nibs crunch, milk chocolate mousse and raspberry confiture. Finish with a layer of the milk chocolate mousse. Chill the chocolate and raspberries mousse cake in the refrigerator for about an hour. Remove the chilled chocolate and raspberries mousse cake from the refrigerator and spray with a red velvet coat. Garnish with the chocolate curls.
Makes 1 cake
