Ingrédients pour Chocolate Raspberry Mousse Cake
- 4 large eggs, separated
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons water
- 2 tablespoons raspberry liqueur (optional)
- 1 teaspoon unflavored gelatin
- 2 cups frozen raspberries (thawed)
- 1 tablespoon lemon juice
- 1 cup + 2 tablespoons heavy cream
- 4 ounces semisweet chocolate
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Comment préparer Chocolate Raspberry Mousse Cake
- **Chocolate Cake:**
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
- In a large bowl, beat 4 large egg yolks with 1/4 cup (50g) granulated sugar until pale and thick.
- In a separate bowl, beat 4 large egg whites until soft peaks form. Gradually add 3/4 cup (150g) granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the egg yolk mixture.
- In a separate bowl, whisk together 1/2 cup (60g) all-purpose flour and 1/4 cup (30g) unsweetened cocoa powder.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before removing.
- **Raspberry Syrup:**
- In a small saucepan, combine 1/4 cup (50g) granulated sugar and 2 tablespoons water. Cook over medium heat until sugar dissolves.
- Stir in 1 tablespoon raspberry liqueur (optional). Let cool completely.
- **Raspberry Mousse:**
- Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water. Let stand for 5 minutes to soften.
- Puree 2 cups fresh raspberries in a food processor. Strain through a fine-mesh sieve to remove seeds.
- In a saucepan, combine the raspberry puree, 1/4 cup (50g) granulated sugar, and 1 tablespoon lemon juice.
- Cook over medium heat, stirring constantly, until sugar dissolves. Stir in 1 tablespoon raspberry liqueur (optional).
- In a small bowl, heat the softened gelatin until dissolved. Stir into the raspberry mixture.
- Place the bowl over a larger bowl filled with ice water. Whisk occasionally until the mixture thickens to the consistency of softly whipped egg whites (about 20 minutes).
- In a separate bowl, beat 1 cup (240ml) heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled raspberry mixture. Reserve 1/2 cup for garnish.
- **Assembly:**
- Cut the cooled cake into 3 thin layers. Reserve 2 layers and freeze the remaining layer for another use.
- Brush one side of each reserved cake layer with the raspberry syrup.
- Place one cake layer, syrup side up, in a 9-inch springform pan.
- Spread half of the raspberry mousse over the cake layer.
- Top with the second cake layer, syrup side up.
- Spread the remaining mousse over the second layer.
- Smooth the top and refrigerate for at least 1-2 hours, or until firm.
- **Chocolate Glaze:**
- In a double boiler, melt 4 ounces (115g) semi-sweet chocolate and 2 tablespoons heavy cream over simmering water, stirring until smooth.
- Let cool slightly until spreadable.
- Pour the glaze over the chilled mousse cake and spread evenly.
- Pipe the reserved mousse in a decorative pattern over the glaze. (Optional: create a spiderweb effect with a toothpick.)
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
1599g
Fat
832g
Carbs
176g
