Chocolate Raspberry Mousse Cake
18 oz (510g) raspberries, fresh or frozen
⅔ cup (135g) sugar
1 tbsp (15ml) lemon juice
place over medium heat
bring to a boil
cook for about 10 minutes until slightly thickens
sieve to remove seeds
1 tbsp (10g) gelatin powder
¼ cup (60ml) cold water
let it swell for 5-10 minutes
add to warm raspberry sauce
stir to dissolve
Let cool completely at room temperature
1 large egg
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/3 cup (70g) vegetable oil
1/4 cup (30g) all-purpose flour
1/4 tsp (1g) salt
1/4 cup (30g) unsweetened cocoa powder
whisk to combine
8 inch (20cm) pan, greased and lined with parchment paper
Bake at 350°F (180°C) for 10-12 minutes
Let cool completely
1.5 oz (40g) milk chocolate
1.5 oz (40g) semisweet chocolate
3 tbsp (42g) butter
melt over bain-marie
Cool slightly
2.5 oz (70g) shortbread cookie crumbs
1/2 cup (30g) paillete feuilletine
3 tbsp (6g) freeze-dried raspberries, optional
add melted chocolate and mix to combine
spread crunch over cocoa brownie
leave about an 1/2 inch (1 cm) border
refrigerate until you prepare raspberry mousse
1 ⅔ cup (400g) whipping cream, 35% fat, chilled
whip until stiff peaks form
incorporate raspberry mixture
spread over the cake
refrigerate for at least 4-6 hours or overnight
remove cake from pan
5.5 oz (150g) semi-sweet chocolate
6 oz (170g) whipping cream
melt over bain-marie
gently place the cake on a smaller pan over a parchment paper lined baking tray
Pour the glaze on top and edges of the cake
chopped chocolate
freeze-dried raspberries, optional
refrigerate for 30 minutes to set
fresh raspberries
powdered sugar
chocolate shards
fresh mint leaves