Chocolate Raspberry Mousse Cake Recipe
Overview:
Indulge in the decadence of our Chocolate Raspberry Mousse Cake, a show-stopping dessert perfect for special occasions. Originally featured in Canadian Living magazine, this elegant cake may appear intricate but is surprisingly straightforward to create. Delight your guests with layers of rich chocolate cake, luscious raspberry mousse, and a glossy chocolate glaze, topped with a delicate raspberry coulis for an extra touch of sophistication.
Cooking Times:
- Prep Time: 1 hour
- Cook Time: 2 hours
- Total Time: 3 hours
Ingredients:
- 3 eggs, separated
- 1/3 cup granulated sugar (for egg yolks)
- 1/2 cup all-purpose flour
- 2/3 cup granulated sugar (for egg whites)
- 1/4 cup cocoa powder
- 1/4 cup water
- 2 teaspoons unflavored gelatin
- 2 cups frozen raspberries
- 1 1/2 cups granulated sugar (for raspberry syrup)
- 1/4 cup water (for raspberry syrup)
- 2 tablespoons lemon juice
- 2 tablespoons raspberry liqueur
- 2 cups whipping cream
- 4 ounces dark chocolate
- 1/4 cup cream (for chocolate glaze)
Instructions:
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Prepare the Chocolate Cake:
- In a large bowl, beat egg yolks with 1/4 cup of sugar until pale and fluffy.
- In a separate bowl, beat egg whites until stiff peaks form, gradually adding the remaining sugar.
- Fold the egg white mixture into the egg yolks.
- Sift flour and cocoa over the egg mixture; gently fold until combined.
- Pour the batter into a buttered 8-inch springform pan.
- Bake at 350Β°F (175Β°C) for 30-35 minutes until the top springs back when lightly touched.
- Allow the cake to cool in the pan on a wire rack.
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Prepare the Raspberry Syrup:
- In a small saucepan, combine 1 1/2 cups sugar with 1/4 cup water.
- Heat over medium until sugar dissolves (about 1 minute).
- Stir in 2 tablespoons of raspberry liqueur.
- Let cool.
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Prepare the Raspberry Mousse:
- Sprinkle gelatin over 1/4 cup water in a small saucepan; let stand for 5 minutes to soften.
- Puree raspberries in a food processor and strain through a sieve to remove seeds, yielding about 2 cups of puree.
- Transfer puree to a saucepan; add 1 1/2 cups sugar and lemon juice.
- Cook over medium heat, stirring occasionally, until sugar dissolves (about 5 minutes).
- Stir in 2 tablespoons raspberry liqueur; transfer to a large bowl.
- Heat softened gelatin over low heat until dissolved; stir into raspberry mixture.
- Chill over a larger bowl of ice water, stirring occasionally, until thickened (about 20 minutes).
- Whip the cream until stiff peaks form; fold into raspberry mixture, reserving 1/2 cup for garnish.
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Assemble the Cake:
- Cut the cooled cake into 3 or 4 thin layers; reserve 2 layers and freeze the rest for later use.
- Sprinkle one side of each reserved layer with raspberry syrup.
- Place one layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
- Top with the second cake layer; pour in remaining mousse, smoothing the surface.
- Refrigerate until firm, about 1-2 hours.
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Prepare the Chocolate Glaze:
- Melt dark chocolate with 1/4 cup cream in a double boiler over hot water until smooth.
- Let cool until spreadable but still pourable.
- Pour over the chilled mousse cake and spread evenly.
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Finishing Touches:
- Spoon the reserved raspberry mousse into a pastry bag fitted with a small plain tip.
- Pipe 3 concentric circles on top of the cake.
- Using a toothpick, gently pull through the circles to create a decorative spider web design.
- Refrigerate the cake until thoroughly chilled.
Serving:
Serve slices of this exquisite Chocolate Raspberry Mousse Cake on chilled plates, optionally drizzling with raspberry coulis for an added burst of flavor and elegance. Perfect for any celebration, this dessert is sure to impress with its harmonious blend of rich chocolate and tangy raspberry flavors, beautifully layered and expertly crafted to delight your guests. Enjoy the luxurious taste and the satisfaction of creating a masterpiece dessert right in your own kitchen!
