Raspberry Chocolate Mousse Cakes Recipes

CHOCOLATE RASPBERRY MOUSSE CAKE

Steps:

• For cake, preheat oven to 350 °F and grease and line a 9-inch spring form pan with parchment paper.
• Beat butter and sugar until smooth and creamy. Beat in vanilla and add eggs, one at a time, beating well after each addition.
• In a separate bowl, sift flour, cocoa, baking powder, baking soda and salt. Add alternately with butter milk, starting and ending with flour mixture, and blending gently but well after each addition.
• Scrape batter into prepared pan, tap to pop any hidden air bubbles and bake for 25 to 30 minutes, until a tester inserted in the centre of the cake comes out clean. Allow to cool for 20 minutes, then remove from pan to cool completely.
• Wash, grease and a re-line pan with parchment paper. Once cake is cooled, return to pan.
• For mousse, purée raspberries and strain - purée should measure to 2/3 cup (reserve any extra and sweeten lightly, for a coulis to serve with cake). Pour cold water over gelatin and stir. Whisk eggs, sugar and lemon juice over a pot of simmering water, until fluffy and warm. Remove from heat and stir in gelatin, whisking until melted. Set aside to cool to room temperature.
• Whip cream to medium peak and fold in egg mixture, gently but quickly and raspberry purée. Pour over cake in springform pan and chill for at least 4 hours.To serve, remove ring from pan and gently pull away parchment paper from side of cake. Top with a few fresh berries and serve.

RASPBERRY CHOCOLATE MOUSSE CAKES

Steps:

• Preheat the oven to 325 degrees.
• Butter two half-cup ramekins or molds. Line the bottoms of the molds with circles of wax paper and butter the paper.
• Melt the chocolate in the top of a double boiler over hot, barely simmering water, making sure not to let the pan touch the water. Set aside.
• Cream the butter and sugar together until smoothly blended. (Although this can be done with a food processor or a mixer, it is better to do it by hand, because the quantity is so small.) Beat in the egg yolk, and stir in the raspberry preserves, the eau de vie and the melted chocolate. Stir in the flour.
• Beat the egg white until it holds a peak but still has a creamy quality. Stir a little of the egg white into the chocolate mixture to lighten the batter, then fold the remaining egg white into the chocolate mixture.
• Divide the batter between the two prepared molds. Place the molds in a baking dish that will accommodate both comfortably and pour enough boiling water into the baking dish to come halfway up the sides of the molds. Place the baking dish in the oven and bake for 40 minutes.
• Remove the baking dish from the oven and allow the molds to cool in the water.
• Set aside one-quarter cup of the raspberries. Press the rest through a sieve to remove the seeds. If desired, sweeten the sauce to taste with the superfine granulated sugar.
• When ready to serve, unmold the cakes by running a knife around the inside of each mold, then inverting the cakes onto individual plates. (For the picnic, it is best to transport the cakes in their molds.) Peel off the wax paper.
• Surround each cake with a pool of the sauce and scatter the reserved fresh raspberries in it.

RICH RASPBERRY CHOCOLATE MOUSSE CAKE

Steps:

• For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
• Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
• For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
• Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.
• Release from the tin and decorate with concentric circles of raspberries and serve.

CHOCOLATE MOUSSE-RASPBERRY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 9- or 8-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake as directed on box for 8- or 9-inch round cake pans. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in medium microwavable bowl, microwave chocolate chips and 1/2 cup of the whipping cream uncovered on High 45 to 60 seconds; stir until smooth and melted. Refrigerate 15 to 30 minutes or until cool.
• In large bowl, beat remaining 1 cup whipping cream and the powdered sugar with electric mixer on high speed until mixture starts to thicken. Add melted chocolate. Beat until stiff peaks form (do not overbeat or mixture will begin to look curdled).
• On serving plate, place 1 cake layer, rounded side down. Spread raspberry jam over cake layer. Spread 1/2-inch-thick layer of chocolate mixture over jam. Cut 1/2 cup of the raspberries in half; press into chocolate mixture. Top with other cake layer, rounded side up; press lightly. Frost side and top of cake with remaining chocolate mixture. Refrigerate about 1 hour or until firm. Let stand at room temperature about 10 minutes before serving. Garnish with remaining raspberries and candies. Sprinkle with cocoa. Store loosely covered in refrigerator.