Chocolate raspberry mousse cake
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Chocolate raspberry mousse cake
  Chocolate    Mousse    Cakes  
Last updated 6/12/2012 12:54:14 AM. Recipe ID 16124. Report a problem with this recipe.
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      Title: Chocolate raspberry mousse cake
 Categories: Cakes
      Yield: 4 Servings
MMMMM-----------------------CHOCOLATE CAKE----------------------------
      3    Eggs, separated
    1/3 c  Granulated sugar
    1/2 c  Flour
      2 tb Unsweetened cocoa powder

MMMMM----------------------RASPBERRY SYRUP---------------------------
    1/4 c  Sugar
    1/4 c  Water
      2 tb Raspberry liqueur

MMMMM----------------------RASPBERRY MOUSSE---------------------------
  1 1/2    Unflavored gelatin
    1/4 c  Water
      2 pk (each 300 grams) frozen
           Raspberries, thawed
    3/4 c  Sugar
      2 tb Lemon juice
      2 tb Raspberry liqueur
      2 c  Whipping cream

MMMMM----------------------CHOCOLATE GLAZE---------------------------
      4 oz Semisweet chocolate
    1/4 c  Whipping cream
  This recipe makes double the amout of cake needed, so you'll be able
  to freeze the extra cake to have on hand when you want to make an
  encore of these fabulous flavors.
  CHOCOLATE CAKE:   In large bowl, beat egg yolks with 1/4 cup of the
  sugar until very pale.  In separate bowl, beat egg whites until soft
  peaks form; gradually beat in remaining sugar until stiff peaks form.
  Fold egg white mixture into egg yolk mixture. Sift flour and cocoa
  over egg mixture; gently fold in.  Pour into buttered 8 inch
  springform pan;bake in 350F oven for 30-35 minutes or until top
  springs back when lightly touched. Run knife around edge of cake to
  loosen. Let cool on wire rack.
  RASPBERRY SYRUP:  In small saucepan, combine sugar and water; cook
  over medium heat until sugar has dissolved, about 1 minutes.
   Stir in liqueur.  Let cool.
  RASPBERRY MOUSSE:  In small saucepan, sprinkle gelatin over water; let
  stand for 5 minutes to soften.  Pass berries through food mill to
  puree and remove seeds to make aobut 2 cups. Transfer puree to
  separate saucepan. Add sugar and lemon juice; cook over medium heat,
  stirring occasionally, until sugar hs dissolved, about 5 minutes.
  Stir in liqueur; transfer to large bowl.  Over low heat, heat gelatin
  until dissolved; stir into raspberry mixture.  Chill, stirring
  occasionally,over larger bowl of ice and water for about 20 minutes
  or until consistency of raw egg whites. Whip cream; fold into cooled
  raspberry mixture. Reserve 1/2 cup for garnish.
  TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and
  freeze remaining layers for another use.  Sprinkle 1 cut side of each
  of the 2 layers with raspberry syrup.  Place 1 layer, syrup side up,
  in 9 inch springorm pan; pour in half of the raspberry mousse. Top
  with second cake layer;pour in enough of the remaining mousse to come
  almost to top of pan. Smooth surface.  Refrigerate until firm, 1-2
  CHOCOLATE GLAZE: In top of double boiler over hot, not boiling,
  water, melt chocolate with crea, stirring until smooth.  Let cool to
  room temperature yet still spreadable; pour over mousse and spread
  evenly. Spoon remaining mouse into pastry bag fitted with small plain
  tip; pipe three concentric circles over top of cake.  Pull toothpick
  through circles to form spiderweb design.  Refrigerate until chilled.

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Recipe ID 16124 (Apr 03, 2005)

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