Tuesday, January 7, 2020

Chocolate Raspberry Mousse Cake




Ingredients
For the Brownie Layer:
  • 3⅓ oz (3/4 cup) all-purpose flour
  • 2 oz (2/3 cup) unsweetened cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • 4 oz unsalted butter
  • 7¾ oz (1 cup +2 tbsp) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
For the Chocolate Mousse:
  • 9 oz semi-sweet chocolate, finely chopped
  • 1¾ cups heavy cream, divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
For the Raspberry Mousse:
  • 1½ cups fresh raspberries
  • 9 oz white chocolate, finely chopped
  • 1½ cups heavy cream, divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • Pink food coloring, optional
For the Vanilla Mousse:
  • 9 oz white chocolate, finely chopped
  • 1½ cups heavy cream, divided use
  • 4 tbsp honey
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • 2 tsp vanilla bean paste (can substitute vanilla extract)
To Finish:
  • 4 oz semi-sweet chocolate, finely chopped
  • 4 oz heavy cream
  • 1 pint fresh raspberries
  • Chocolate curls or other decorations
Instructions

To Make the Brownie Layer: 

Preheat the stove to 350 F. Line a 9-inch cake dish with material and splash well with nonstick cooking shower. Whisk together the flour, cocoa powder, salt, and heating powder in a little bowl. Put in a safe spot until further notice. 

3D square the spread and spot it in a medium pot over medium-low warmth. Mix sporadically as the spread melts. Include the sugar, and mix until it dissolves. Try not to permit the blend to reach boiling point. 

Expel the skillet from the warmth, and let it cool to tepid. When it has cooled, include the eggs, each in turn, whisking admirably between every expansion. The blend will begin grainy, however as you include the eggs, it will get sparkly and smooth. Whisk the vanilla in. At last, include the dry fixings, and mix them in with a spatula. 

Scratch the brownie hitter into the readied skillet, and heat it for 22-24 minutes, until a toothpick turns out with only a couple of damp scraps connected. Cool the brownie layer totally before continuing.