Chocolate mousse and raspberry cake

Name: Chocolate mousse and raspberry cake
Ingredients: 120 g butter (82% fat); 150 g sugar; 1 teaspoon vanilla essence; 2 eggs; 80 g cocoa powder; 50 g flour; 1 g salt; 1/2 teaspoon baking powder; 200 g milk chocolate; 250 ml heavy cream (30-35% fat); 2 teaspoons gelatin; 2 tablespoons water; 200 g white chocolate; 250 g raspberries; 250 ml heavy cream (30-35% fat); 2 teaspoons gelatin; 2 tablespoons water; 50 g milk chocolate; 100 ml heavy cream (30-35% fat)

Dessert - Chocolate mousse and raspberry cake by Cezara F. - Recipia

The chocolate mousse and raspberry cake lands on the birthday table, with a cocoa cake layer baked for 20-25 minutes at 160°C. I made it for a friend’s birthday, following the Teo Kitchen recipe; between the cake layer and the glaze are milk chocolate mousse and a smooth raspberry mousse. I cut it cold, when the layers are nice and firm. Prep: 35 minutes. Cooking: 38-43 minutes. Resting: 7 hours and 30 minutes. Total time: 8 hours and 43-48 minutes. Serves: 12. Approximately 550 kcal and 6 g protein per serving.

Ingredients

For the cake layer

120 g butter (82% fat)
150 g sugar
1 teaspoon vanilla essence
2 eggs
80 g cocoa powder
50 g flour
1 g salt
1/2 teaspoon baking powder

For the milk chocolate mousse

200 g milk chocolate
250 ml heavy cream (30-35% fat)
2 teaspoons gelatin
2 tablespoons water

For the raspberry mousse

200 g white chocolate
250 g raspberries
250 ml heavy cream (30-35% fat)
2 teaspoons gelatin
2 tablespoons water

For the glaze

50 g milk chocolate
100 ml heavy cream (30-35% fat)

Preparation

1. Preheat the oven to 160°C. Melt the butter in a saucepan over low heat with the sugar and vanilla essence, for about 5 minutes, then take the pan off the heat and leave the mixture to cool for 20 minutes. 2. Beat in the eggs one at a time, mixing well after each addition. Add the cocoa mixed with the flour, salt and baking powder. Pour the batter into a 20 cm tin lined with baking paper and bake for 20-25 minutes, until a toothpick comes out clean. Leave the cake layer to cool completely, about 1 hour. 3. Line the tin you baked the cake in with plastic wrap and place the cake layer back inside. Sprinkle 2 teaspoons of gelatin over 2 tablespoons of water and leave for 5 minutes, then melt it for a few seconds over a double boiler or in the microwave. Melt the milk chocolate with 150 ml of heavy cream over a double boiler, about 5 minutes, then leave it to come to room temperature. Stir in the gelatin, whip 100 ml of cream and gently fold it into the chocolate. Pour the mousse over the cake layer and refrigerate for at least 1 hour. 4. For the raspberry mousse, sprinkle 2 teaspoons of gelatin over 2 tablespoons of water and leave for 5 minutes, then melt it for a few seconds over a double boiler or in the microwave. Melt the white chocolate with 150 ml of heavy cream over a double boiler, about 5 minutes. Blend the raspberries and pass the purée through a sieve. Stir the gelatin into the chocolate, then add the raspberry purée. Whip 100 ml of cream, gently fold it into the mixture and pour the mousse over the set chocolate layer. Refrigerate for about 1 hour, until set. 5. Melt the milk chocolate for the glaze over a double boiler, about 3 minutes, then stir in the heavy cream. Pour the glaze over the cold cake and refrigerate for at least 4 hours, or overnight. Decorate as you like.

Notes

You can replace the flour with the same amount of gluten-free cake mix; the cake also contains dairy and eggs. I make it a day ahead and keep it covered in the fridge for up to 3 days. A slice goes well with black coffee. You can whip the cream for both mousses all at once, then weigh out 100 g for each, keeping the portions used to melt the chocolate separate. A blender and a fine sieve leave the raspberry purée seedless. If you use frozen raspberries, thaw them in the fridge and drain them well before blending.