Amazingly Tasty Chocolate Raspberry Mousse Cake Recipe
This Chocolate Raspberry Mousse Cake is as beautiful as it is delicious and perfect for any occasion. If you want to really impress your sweetheart or your family with a dessert this cake will do the trick. It has a moist cocoa brownie at the bottom, topped with a crunchy chocolate raspberry crunch and a delightful raspberry mousse. The cake is then covered with a chocolate ganache and beautifully decorated with fresh raspberries. The smoothness of the mousse perfectly complements the crunchy layer, moist brownie, and rich ganache on top of this cake, which is nothing else but a great symphony of flavors and textures.
It is one of my top 5 favorite desserts of all time. It is amazingly delicious, however, it is a labor of love. It is going to take you a bit of time to make this cake, but I am 100% certain that once you try a slice of this mousse cake, you will think it was totally worth the effort. Hope you will try this out and enjoy as I sure did!
INGREDIENTS
Cocoa Brownie:
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 large egg
1/3 cup vegetable oil
1 tsp vanilla extract
1/3 cup sugar
1/4 tsp salt
Chocolate Raspberry Crunch:
1.5 oz semisweet chocolate
1.5 oz milk chocolate
2.5 oz shortbread cookie crumbs
3 tbsp freeze-dried raspberries
1/2 cup pailleté feuilletine
3 tbsp butter
Raspberry Mousse:
1 tbsp gelatin powder
1 2/3 cup whipping cream, 35% fat
2/3 cup sugar
1/4 cup water
1 tbsp lemon juice
18 oz raspberries, fresh or frozen
Chocolate Glaze:
6 oz whipping cream
5.5 oz semi-sweet chocolate
Chocolate Raspberry Shards:
1 oz semisweet chocolate, for tempering
freeze-dried raspberries
2.5 oz semisweet chocolate
Coconut flakes, optional
For decoration:
Chocolate shards
Powdered sugar
Fresh raspberries
Fresh mint leaves
DIRECTIONS
To make the raspberry sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, come to a boil for about 10 minutes, or until slightly thickened. Remove the pan from the heat and sift the seeds out. Set aside.
Place the gelatine leaves into a bowl and soak them in cold water for about 5 to 10 minutes to swell. Stir the gelatine into the warm raspberry sauce until it has dissolved.
Allow the raspberry mixture to cool at room temperature.
To make the cocoa brownie:
Preheat the oven to 325°F. Line a 8 inch springform pan with parchment paper, lightly grease.
In a large mixing bowl, combine the flour, salt and cocoa powder. If any of the ingred̾i̾ents look clumpy, especially the cocoa, press them through a sieve.
Whisk together egg and sugar in a bowl until well combined. Whisk in oil and vanilla extract.
Add to the dry ingred̾i̾ents and beat well until the batter is smooth.
Pour the batter into the prepared pan.
Bake until the top no longer looks wet and a toothpick inserted in the center comes out with just a few moist crumbs.
Remove from the oven, let cool completely on the wire rack.
To make the chocolate raspberry crunch:
Melt milk chocolate, semisweet chocolate and butter over bain-marie. Allow to cool slightly.
Mix together cookie crumbs, pailleté feuilletine, and freeze-dried raspberries in a medium bowl. Stir in melted chocolate until combined.
Add the crunch on top of the cocoa brownie leaving a 1/2 inch (1cm) border and place in the refrigerator until ready to use.
To make the raspberry mousse:
Chill the whipping cream and whisk it until firm peaks form, then mix in the cooled raspberry mixture until it is thoroughly mixed.
Line an acetate sheet around the cake and spread the mousse evenly over top of the cake then refrigerate for at least 4-6 hours or overnight.
To make the chocolate glaze:
Melt chocolate and cream in a heatproof bowl.
Remove the cake from the pan and set it on a wire rack.
Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edges of the cake. Sprinkle chopped chocolate on the bottom of the cake.
Place the cake on the serving plate and refrigerate to set the ganache, about 20-30 minutes.
To make the chocolate raspberry shards:
Melt 70g semisweet chocolate over bain-marie. Temper with 1 oz (30g) chopped semisweet chocolate and stir until melted.
On a parchment paper lined baking sheet, spread chocolate evenly into a rectangle. On top of the chocolate, scatter some freeze-dried raspberries and coconut flakes. Refrigerate to set
Cut into various shapes, using a sharp knife.
Refrigerate until ready to decorate.
Arrange fresh raspberries, dust with powdered sugar, add chocolate raspberry shards and fresh mint on top of the cake just before serving.
