Ingredients
-
-
3
-
1/3
-
1/2
-
2
-
-
1/4
-
1/4
-
2
-
-
1 1/2
-
1/4
-
2
-
3/4
-
2
Directions
Chocolate Raspberry Mousse Cake, This is a very elegant cake for a special occasion which I found years ago in Canadian Living magazine It looks complicated but is actually quite easy to make It can be served as is or with a raspberry coulis , I needed a large cake for our son’s birthday so I made 3 batches of the sponge and cooked each on in a layer in a 10 inch square pan I made one batch of mouse as it seemed quite a large amount and looked quite thick in the photo on the recipe I made 4 times the ganache and it was just the right amount Like Irmgard says, the recipe seems complicated but is simple I had a bit of trouble getting the ganache to cover the mousse but otherwise it was a dream to make and VERY popular with our guests I give it 5 stars but the stars won’t stick (another food com glitch?)
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Steps
|
1
Done
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Chocolate Cake: in a Large Bowl, Beat Egg Yolks With 1/4 Cup Sugar Until Very Pale. |
|
2
Done
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in a Separate Bowl, Beat the Egg Whites Until Soft Peaks Form; Gradually Beat in the Remaining Sugar Until Stiff Peaks Form. |
|
3
Done
|
Fold the Egg White Mixture Into the Egg Yolk Mixture. |
|
4
Done
|
Sift the Flour and Cocoa Over the Egg Mixture; Gently Fold In. |
|
5
Done
|
Pour Into a Buttered 8-Inch Springform Pan; Bake Is a 350 Degree F Oven For 30 to 35 Minutes or Until the Top Springs Back When Lightly Touched. |
|
6
Done
|
Run a Knife Around the Edge of the Cake to Loosen It. |
|
7
Done
|
Let Cool on a Wire Rack. |
|
8
Done
|
Raspberry Syrup: in a Small Saucepan, Combine Sugar and Water; Cook Over Medium Heat Until the Sugar Has Dissolved, About 1 Minute. |
|
9
Done
|
Stir in the Liqueur. |
|
10
Done
|
Let Cool. |
|
11
Done
|
Raspberry Mousse: in a Small Saucepan, Sprinkle Gelatin Over Water; Let Stand For 5 Minutes to Soften. |
|
12
Done
|
Puree the Berries in a Food Processor and Then Strain Through a Sieve to Remove the Seeds. |
|
13
Done
|
There Should Be Approximately 2 Cups of Puree Remaining. |
|
14
Done
|
Transfer the Puree to a Separate Saucepan. |
|
15
Done
|
Add Sugar and Lemon Juice; Cook Over Medium Heat, Stirring Occasionally, Until the Sugar Has Dissolved, About 5 Minutes. |
