July 3rd, 2016
Chocolate cake with raspberry mousse filling
250g dark chocolate (200g cranberry dark chocolate and 50g simple dark chocolate)
100 ml whipping cream
100 g butter
A pinch of salt
100 g sugar
200 g flour
10g of baking powder
Half of a Tonka bean, grated
Ingredients for syrup:
250 ml water
75 g brown sugar
2 Tbs liquor
Ingredients for raspberry mousse:
800 g raspberries
1 Tbs mascarpone cheese
1 Tbs orange essence
60g brown sugar
2 Tbs liquor
1 packet of gelatin granules
300 ml fresh cream or whipped cream
Ingredients for frosting:
200 g dark chocolate (150 grams of dark chocolate with cranberries and 50 grams of milk chocolate)
50 g butter
50 ml fresh cream or whipped cream or even milk
I have to say that, for the making of this cake, I had some help, because this was a surprise for someone very dear to my friend. We started from my friend’s request to have a cake with chocolate, raspberries, mascarpone, a smooth cream… and I have to admit that, when we set off to make this cake, we didn’t have a clear idea of what we were going to do, but it seems that the end result was a success and was very appreciated (the taste as well as the gesture).
Well start off with the recipe for the sponge:
Put in a bowl, at bain-marie, the chocolate (broken into pieces), butter and whipped cream. Stir until the chocolate melts completely and let the mixture cool.
Separate the egg whites and yolks of four eggs. Mix the egg yolks with the sugar until they become pale foam and increase their volume. Over this mixture, we add the chocolate and mix it to blend.
Separately, mix the egg mixture with salt until it becomes a hard foam.
Sift flour with baking powder and incorporate it in the mix of chocolate and egg yolks, by gently mixing from the bottom – up.
At the end we’ll incorporate the egg whites in the previous mixture, with a whisk, and add the grated half of a Tonka bean.
Coat the cake mould (I used a round one, of 28 cm, with removable walls) with butter and flour, add the mixture and smooth the surface.
Put the sponge in the oven, preheated at 180°C, for 30-35 minutes. Once it’s ready, leave it to cool down in the shape, then turn it upside down on a plate so it can cool completely. Once the process is done, cut it into three layers.
For the syrup:
Place sugar and water in a saucepan, over a low heat, and stir until the sugar melts. Remove from the oven, add the liqueur then leave it to cool down. After it is cooled, spread a thin layer of sauce on the three sponges.
For the raspberry mousse:
Turn the Raspberry into a purée using a blender. Add the mascarpone and orange essence and mix. Next, we will put this composition into a saucepan, add brown sugar and heat it up.
Separately, prepare the gelatin as directed on the package. After the gelatin is ready, add the previous mixture and 2 tablespoons of liqueur.
Mix the cream and incorporate it into the previous composition.
For the glaze:
Put in a bowl, at bain-marie, the chocolate (broken into pieces), butter and whipped cream. Stir until the chocolate melts completely and let the mixture cool a bit.
Place the first piece of sponge in the mold in which it was baked and add half of the raspberry mousse. Over this, add a second sheet of sponge and another layer of mousse. Next add the last sheet of sponge.
Pour glaze over the cake and leave in the refrigerator several hours (ideally until the next day). I wanted the sides of the cake to remain pink (from the mousse), so I just glazed the top, but you can cover the whole cake if you want to. To do so, the cake has to stay at least a few hours in the fridge, until the mousse hardens, before it is glazed.
Because it was a special cake, I decorated it with a “Happy Birthday” message made out of melted white chocolate. The letters were placed before the glaze hardened, so they would stick. In the end I added some raspberry fruit.