Raspberry Mirror Mousse Cake Recipes
CHOCOLATE RASPBERRY MIRROR MOUSSE CAKE
This is a creamy, smooth, chocolaty mousse with a shimmering raspberry crown. You can make it ahead of time (in stages if you want) just follow the easy steps.
Provided by Olha7397
Categories < 60 Mins
Time 52m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, beat egg yolks, vanilla all but 2 tbsp.
- of the sugar for 2 minutes or until light.
- Sift flour and cocoa over top; stir until incorporated and thick.
- In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp.
- of remaining sugar until stiff peaks form.
- Stir one-third of egg whites into batter.
- FOLD in remaining whites.
- Grease side of 9-inch springform pan; line bottom with parchment paper.
- Pour in batter.
- Bake in centre of 400 F.
- oven for 12 minutes or until cake pulls away from side of pan.
- Let cool in pan on rack.
- Turn out onto rack; peel off paper.
- (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) CHOCOLATE MOUSSE: Place chocolate in bowl.
- In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth.
- Place bowl in larger bowl filled with ice water.
- Let stand, stirring often, for about 30 minutes or until very cold.
- Press raspberries through fine sieve into small saucepan; stir in sugar.
- Sprinkle with gelatin; let stand for 1 minute.
- Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved.
- Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
- Clean cake pan; line bottom and side with parchment paper.
- Return cake to pan.
- With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture.
- Spread over cake to side of pan.
- Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm.
- (Make-ahead: Refrigerate for up to 24 hours.) RASPBERRY GLAZE: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine.
- Sprinkle with gelatin; let stand for 1 minute.
- Warm over medium heat, stirring, for 5 minutes or until dissolved; strain.
- Refrigerate for 20 minutes or until cool but pourable.
- Pour over mousse.
- Refrigerate for 1 hour or until glaze is firm.
- If you wish decorate around the cake with fresh raspberries.
- Makes 12 to 16 servings.
- Canadian Living Cooks.
Nutrition Facts : Calories 489.9, Fat 31.9, SaturatedFat 19.5, Cholesterol 103.2, Sodium 47, Carbohydrate 53.9, Fiber 6.9, Sugar 35.2, Protein 7
RASPBERRY MIRROR MOUSSE CAKE
This recipe is from CanadianLiving.com. It requires a lot of time and TLC, but when done correctly, is absolutely amazing. There are many time-sensitive elements in the recipe, so make sure you read it through well before starting. The directions should take you through preparation in the best manner for everything to be done at just the right time, and do require going back and forth between different elements to check. The size of spring-form pan you use is very important. I made it once with a larger size, and the bottom layer was so thin that in transfer, it fell apart in my hands.
Provided by PianoCook
Categories Dessert
Time 5h20m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 17
Steps:
- 1. In large bowl, beat egg yolks, all but 2 tbsp (25 mL) of the sugar and vanilla for 2 minutes or until light. Sift flour and cocoa over top; stir until incorporated and thick. In bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. Stir one-third into batter. Fold in remaining whites.
- 2. Grease side of 9-inch (2.5 L) springform pan; line bottom with parchment paper. Pour in batter. Bake in centre of 400°F (200°C) oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack. Turn out onto rack; peel off paper. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.).
- 3. Chocolate mousse: Place chocolate in bowl. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water. Let stand, stirring often, for about 30 minutes or until very cold.
- 4. Press raspberries through fine sieve into small saucepan; stir in sugar. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
- 5. Clean cake pan; line bottom and side with parchment paper. Return cake to pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (Make-ahead: Refrigerate for up to 24 hours.).
- 6. Raspberry glaze: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. Pour over mousse. Refrigerate for 1 hour or until glaze is firm. Garnish with a ring of fresh raspberries around the outer edge of the cake, as well as a cluster of raspberries and mint in the center, if desired.
Nutrition Facts : Calories 367.4, Fat 23.9, SaturatedFat 14.6, Cholesterol 77.4, Sodium 35.3, Carbohydrate 40.4, Fiber 5.2, Sugar 26.4, Protein 5.2
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