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Valentine Day Chocolate Raspberry Mousse Cake
Valentine Day Chocolate Raspberry Mousse Cake
- Recipe Submitted by Healthy Recipes on 02/02/2014
Category: Cakes, Valentine's Day
Ingredients List
- Flourless Chocolate Cake Layer:
- 7 ounces semi-sweet chocolate, finely chopped
- 6 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs, separated
- pinch of salt
- 1/3 cup light brown sugar
- Chocolate Mousse Layer:
- 1 1/2 cups heavy whipping cream
- 12 ounces semi-sweet chocolate, finely chopped
- 3 tablespoons water
- 3 tablespoons sugar
- 3 egg yolks, room temperature
- White Chocolate Raspberry Mousse:
- 1 tablespoon water
- 1 teaspoon unflavored gelatin
- 16 ounces frozen raspberries
- 1 tablespoon sugar
- 6 ounces white chocolate, finely chopped
- 1 cup heavy whipping cream.
Directions
Flourless Chocolate Cake Layer:
Preheat oven to 325 degrees Fahrenheit. Prepare a 9" springform pan or heart shaped springform pan by removing and turning the base upside down, setting it inside the ring, and clamping the pan. Generously grease the sides and base of the pan with butter.
Place chocolate and butter in a large heatproof bowl. Prepare a double boiler by filling a saucepan with 1" of water and setting it over low heat on the stove. Set the chocolate filled bowl over the pan and allow the chocolate and butter to melt slowly, stirring often. Remove melted chocolate from stove top and allow to cool for about 5 minutes. Stir in the vanilla and egg yolks.
Whisk egg whites and salt until foam forms. Sprinkle in about 1/2 of the brown sugar and whisk until combined. Add the rest of the brown sugar and whisk to soft peaks (pick up the whisk and the eggs should form a peak but flop over.) You can use a stand mixer or handheld mixer for this process if you desire, just don't over beat the eggs or they will become like Styrofoam.
Gently fold 1/3rd of the egg whites into the chocolate mixture. Fold in remaining egg whites being careful to not deflate the egg whites. Pour batter into the prepared pan. Bake for 15-18 minutes. The cake will have risen, the edges will look set, and the center will spring back when touched. Set aside to cool for one hour. Once cooled, the cake will sink down in the center. NOTE: The toothpick test does not work with this cake. Just follow the instructions above. You can see the top of the cake pictured at right is all one color, there are no wet spots (darker areas.) That is what you'll look for.
Chocolate Mousse Layer:
Whisk whipping cream to soft peaks. Set aside. Melt the chocolate in a large bowl.Pour water and sugar in a small saucepan and bring it to a boil over medium heat. Stir until the sugar is dissolved creating a simple syrup. Whisk egg yolks in a medium bowl. Continue to whisk while slowly adding a small amount of simple syrup. Slowly drizzle in the remaining simple syrup continually whisking. Combine eggs with melted chocolate, stirring until well incorporated. Heat chocolate mixture in the microwave for 15 seconds then stir. Add one third of the whipped cream and whisk until well incorporated. Gently fold in the remaining whipped cream until fluffy. Pour mousse over the chocolate cake layer. Spread evenly over top then refrigerate the cake for 30 minutes
White Chocolate Raspberry Mousse:
Garnish: 8 ounces fresh raspberries, rinsed and patted dry.
Pour water into a small bowl. Sprinkle gelatin over top and set aside for 5 minutes to bloom. Pour frozen raspberries into the bowl of a food processor and puree. Pour puree into a fine mesh strainer set over a bowl. Allow the raspberry juice to drip into the bowl. Press on the solids to get as much juice out of the puree as possible. Discard solids. Pour raspberry juice into a small saucepan. Add sugar. Bring to a boil over medium heat. Continue to boil, stirring often until the juice reduces to 1/2 cup, about 5 minutes. Remove from heat and add the bloomed gelatin. Stir until the gelatin is dissolved. Put chopped white chocolate into a large bowl. Pour hot juice over chocolate. Allow to sit for 3 minutes. Stir until melted and smooth.
Whisk cream to soft peaks. Whisk 1/3rd of the whipped cream into the white chocolate mixture. Gently fold in the remaining whipped cream until light and fluffy. Pour over the chocolate mousse layer and spread evenly. Refrigerate for at least 3 hours.
Remove from refrigerator. Run a thin knife or offset spatula around the edge of the pan. Release the latch on the pan and carefully remove the metal ring from the cake. Set on a cake stand. (I usually put a dab of frosting or something on the plate to hold the cake in place.) Arrange raspberries in a heart on top of the cake just before serving. Cake (without raspberry garnish) will keep in the refrigerator for up to 5 days. Keep in a cake dome to keep refrigerator smells out.
Preheat oven to 325 degrees Fahrenheit. Prepare a 9" springform pan or heart shaped springform pan by removing and turning the base upside down, setting it inside the ring, and clamping the pan. Generously grease the sides and base of the pan with butter.
Place chocolate and butter in a large heatproof bowl. Prepare a double boiler by filling a saucepan with 1" of water and setting it over low heat on the stove. Set the chocolate filled bowl over the pan and allow the chocolate and butter to melt slowly, stirring often. Remove melted chocolate from stove top and allow to cool for about 5 minutes. Stir in the vanilla and egg yolks.
Whisk egg whites and salt until foam forms. Sprinkle in about 1/2 of the brown sugar and whisk until combined. Add the rest of the brown sugar and whisk to soft peaks (pick up the whisk and the eggs should form a peak but flop over.) You can use a stand mixer or handheld mixer for this process if you desire, just don't over beat the eggs or they will become like Styrofoam.
Gently fold 1/3rd of the egg whites into the chocolate mixture. Fold in remaining egg whites being careful to not deflate the egg whites. Pour batter into the prepared pan. Bake for 15-18 minutes. The cake will have risen, the edges will look set, and the center will spring back when touched. Set aside to cool for one hour. Once cooled, the cake will sink down in the center. NOTE: The toothpick test does not work with this cake. Just follow the instructions above. You can see the top of the cake pictured at right is all one color, there are no wet spots (darker areas.) That is what you'll look for.
Chocolate Mousse Layer:
Whisk whipping cream to soft peaks. Set aside. Melt the chocolate in a large bowl.Pour water and sugar in a small saucepan and bring it to a boil over medium heat. Stir until the sugar is dissolved creating a simple syrup. Whisk egg yolks in a medium bowl. Continue to whisk while slowly adding a small amount of simple syrup. Slowly drizzle in the remaining simple syrup continually whisking. Combine eggs with melted chocolate, stirring until well incorporated. Heat chocolate mixture in the microwave for 15 seconds then stir. Add one third of the whipped cream and whisk until well incorporated. Gently fold in the remaining whipped cream until fluffy. Pour mousse over the chocolate cake layer. Spread evenly over top then refrigerate the cake for 30 minutes
White Chocolate Raspberry Mousse:
Garnish: 8 ounces fresh raspberries, rinsed and patted dry.
Pour water into a small bowl. Sprinkle gelatin over top and set aside for 5 minutes to bloom. Pour frozen raspberries into the bowl of a food processor and puree. Pour puree into a fine mesh strainer set over a bowl. Allow the raspberry juice to drip into the bowl. Press on the solids to get as much juice out of the puree as possible. Discard solids. Pour raspberry juice into a small saucepan. Add sugar. Bring to a boil over medium heat. Continue to boil, stirring often until the juice reduces to 1/2 cup, about 5 minutes. Remove from heat and add the bloomed gelatin. Stir until the gelatin is dissolved. Put chopped white chocolate into a large bowl. Pour hot juice over chocolate. Allow to sit for 3 minutes. Stir until melted and smooth.
Whisk cream to soft peaks. Whisk 1/3rd of the whipped cream into the white chocolate mixture. Gently fold in the remaining whipped cream until light and fluffy. Pour over the chocolate mousse layer and spread evenly. Refrigerate for at least 3 hours.
Remove from refrigerator. Run a thin knife or offset spatula around the edge of the pan. Release the latch on the pan and carefully remove the metal ring from the cake. Set on a cake stand. (I usually put a dab of frosting or something on the plate to hold the cake in place.) Arrange raspberries in a heart on top of the cake just before serving. Cake (without raspberry garnish) will keep in the refrigerator for up to 5 days. Keep in a cake dome to keep refrigerator smells out.
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