Raspberry and chocolate double mousse cake

Ingredients

For the sponge

• 2 eggs
• 4 tablespoons sugar
• 2 tablespoons oil
• 4 tablespoons flour
• 1 tablespoon cocoa
• 2 tablespoons water
• 2 ml rum essence

For the syrup

• 100 g sugar
• 200 ml water
• 2 ml rum essence

For the raspberry mousse

• 200 g cream cheese
• 200 ml whipping cream
• 300 g frozen raspberries
• 3 tablespoons sugar
• 2 ml vanilla essence
• 5 g granulated gelatin
• 25 ml water

For the chocolate mousse

• 200 g dark chocolate
• 200 ml whipping cream
• 1 tablespoon cocoa
• 2 ml rum essence
• 5 g granulated gelatin
• 25 ml water

For the glaze and decoration

• 100 g bittersweet chocolate
• 100 ml whipping cream
• 1 teaspoon butter
• 100 ml whipping cream
• 20 g chocolate for grating
• 30 g raspberries

Preparation

1. Preheat the oven to 180°C for 10 minutes. Line a 20 cm round cake tin with baking paper. 2. Beat the egg whites with 4 tablespoons of sugar until stiff peaks form. Rub the egg yolks with 2 tablespoons of oil, then fold them into the egg whites. Sift 4 tablespoons of flour and 1 tablespoon of cocoa over the top, then add 2 tablespoons of water and 2 ml of rum essence. Mix until you can no longer see any streaks of flour. 3. Pour the batter into the tin and bake for 20 minutes, until a toothpick comes out clean. Leave the sponge to cool for 30 minutes. 4. To make the syrup, caramelize 100 g of sugar over low heat for about 5 minutes, until it turns amber. Carefully pour in 200 ml of water, add 2 ml of rum essence and leave the syrup to cool for 20 minutes. 5. Soak 5 g of gelatin in 25 ml of water for 5 minutes, then heat over low heat for 2 minutes, until completely dissolved, without letting it boil. Whip 150 ml of whipping cream. Fold in the cream cheese, 3 tablespoons of sugar and 2 ml of vanilla essence. If the mixture looks curdled, gradually add the remaining 50 ml of whipping cream. Fold in the thawed, drained raspberries, then the dissolved gelatin. 6. Line the tin you baked the sponge in with plastic wrap. Put the raspberry mousse in the tin and refrigerate it while you prepare the chocolate layer. 7. Heat 200 ml of whipping cream over low heat with 200 g of dark chocolate, 1 tablespoon of cocoa and 2 ml of rum essence for about 5 minutes, until smooth. Refrigerate the mixture for 30 minutes. Soak another 5 g of gelatin in 25 ml of water for 5 minutes, then heat over low heat for 2 minutes, until dissolved without letting it boil. Briefly beat the chocolate mixture with a mixer and stir in the gelatin. 8. Pour the chocolate mousse over the raspberry mousse. Soak the cooled sponge with all the syrup and place it on top. Cover the tin and refrigerate the cake for at least 8 hours, or until the next day. 9. To make the glaze, heat 100 g of bittersweet chocolate over low heat with 100 ml of whipping cream and 1 teaspoon of butter for about 5 minutes, until smooth. Leave it to cool for 15 minutes. Turn the cake out onto a serving plate, remove the tin and plastic wrap, then pour the glaze over the top. 10. Whip 100 ml of whipping cream very briefly and use it to decorate the cake, along with 20 g of grated chocolate and 30 g of raspberries.