Raspberry Chocolate Mousse Cakes Recipes

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RICH RASPBERRY CHOCOLATE MOUSSE CAKE



Rich raspberry chocolate mousse cake image

With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie

Provided by Caroline Hire - Food writer

Categories     Dessert

Time 30m

Number Of Ingredients 9

50g 70% plain chocolate , broken into pieces
50g butter
1tbsp golden syrup
200g Hob Nobs
200g 70% plain chocolate , broken into pieces
200g milk chocolate (at 30% cocoa solids), broken into pieces
4 eggs , separated
300ml whipping cream
3 x 150g punnets raspberries

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.

Nutrition Facts : Calories 691 calories, Fat 52.1 grams fat, SaturatedFat 28.7 grams saturated fat, Carbohydrate 42.5 grams carbohydrates, Sugar 31 grams sugar, Fiber 5 grams fiber, Protein 10.4 grams protein, Sodium 0.6 milligram of sodium

CHOCOLATE MOUSSE-RASPBERRY CAKE



Chocolate Mousse-Raspberry Cake image

Rich, devil's food cake is hidden under a fluffy chocolate mousse. Raspberries and jam add refreshing flavor.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup semisweet chocolate chips (6 oz)
1 1/2 cups whipping cream
1/3 cup powdered sugar
2 tablespoons seedless raspberry jam
1 container (6 oz) fresh raspberries
White chocolate truffle candies. if desired
Unsweetened baking cocoa, if desired

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.

Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE RASPBERRY MOUSSE CAKE



Chocolate Raspberry Mousse Cake image

Chocolate Raspberry Mousse Cake - a gorgeous three-layer mousse cake with chocolate, raspberry, and vanilla mousse, all on a chocolate brownie base.

Provided by Elizabeth LaBau

Categories     Dessert

Time 3h24m

Number Of Ingredients 31

3 1/3 oz all-purpose flour ((3/4 cup) )
2 oz unsweetened cocoa powder ((2/3 cup))
1/2 tsp salt
1/2 tsp baking powder
4 oz unsalted butter
7 3/4 oz granulated sugar ((1 cup +2 tbsp) )
2 eggs (large, at room temperature)
2 tsp vanilla extract
9 oz semi-sweet chocolate (finely chopped)
1 3/4 cups heavy cream (divided use)
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water
1 1/2 cups raspberries (fresh)
9 oz white chocolate (finely chopped)
1 1/2 cups heavy cream (divided use)
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water
Pink food coloring ((optional))
9 oz white chocolate (finely chopped)
1 1/2 cups heavy cream (divided use)
4 tbsp honey
Pinch salt
2 tsp powdered gelatin (unflavored)
2 tbsp water
2 tsp vanilla bean paste ((can substitute vanilla extract))
4 oz semi-sweet chocolate (finely chopped)
4 oz heavy cream
1 pint raspberries (fresh )
Chocolate curls or other decorations

Steps:

  • Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.
  • Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar and stir it into the melted butter until combined.
  • Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula.
  • Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.
  • Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan's sides, since the cake is about 4 inches tall.
  • Place a cake cardboard in the bottom of the pan, then carefully place the baked brownie on top of the cardboard. Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
  • While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
  • Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it's incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.
  • For the raspberry mousse, make a quick puree by blending 1/2 cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If you have extra puree, save it for another use.)
  • Combine the white chocolate, raspberry puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.
  • Finally, prepare the vanilla bean layer. Combine the white chocolate, 1/2 cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.
  • To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.
  • Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don't worry if the top is not smooth-it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.
  • For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.
  • Store Chocolate Raspberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.

Nutrition Facts : ServingSize 20 g, Calories 604 kcal, Carbohydrate 50 g, Protein 5 g, Fat 43 g, SaturatedFat 26 g, Cholesterol 120 mg, Sodium 115 mg, Fiber 4 g, Sugar 38 g

RASPBERRY CHOCOLATE MOUSSE CAKES



Raspberry Chocolate Mousse Cakes image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield Two servings

Number Of Ingredients 9

2 tablespoons unsalted butter, at room temperature, plus butter for greasing the molds
1 1/2 ounces unsweetened chocolate
1/3 cup sugar
1 large egg, separated, at room temperature
2 tablespoons seedless raspberry preserves
1/2 tablespoon eau de vie de framboises
3 tablespoons all-purpose flour
1/2 pint fresh raspberries
1 tablespoon superfine sugar, or to taste

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.

CHOCOLATE RASPBERRY MIRROR MOUSSE CAKE



Chocolate Raspberry Mirror Mousse Cake image

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

2 eggs, separated
1/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa
10 ounces high-quality semisweet chocolate, chopped
2 1/2 cups whipping cream
1 tablespoon vanilla
1 (300 g) bag frozen raspberries, thawed
1/3 cup granulated sugar
2 teaspoons unflavored gelatin
1 (300 g) package frozen raspberries, thawed
1/2 cup raspberry jam
1/2 cup grenadine
1 tablespoon unflavored gelatin

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

CHOCOLATE RASPBERRY MOUSSE CAKE



Chocolate Raspberry Mousse Cake image

This is a very elegant cake for a special occasion which I found years ago in Canadian Living magazine. It looks complicated but is actually quite easy to make. It can be served as is or with a raspberry coulis.

Provided by Irmgard

Categories     Dessert

Time 3h

Yield 1 cake

Number Of Ingredients 16

3 eggs, separated
1/3 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 cup granulated sugar
1/4 cup water
2 tablespoons raspberry liqueur
1 1/2 packages unflavored gelatin
1/4 cup water
2 (300 g) packages frozen raspberries, thawed
3/4 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons raspberry liqueur
2 cups whipping cream
4 ounces semisweet chocolate
1/4 cup whipping cream

Steps:

  • Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
  • In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
  • Fold the egg white mixture into the egg yolk mixture.
  • Sift the flour and cocoa over the egg mixture; gently fold in.
  • Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
  • Run a knife around the edge of the cake to loosen it.
  • Let cool on a wire rack.
  • Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
  • Stir in the liqueur.
  • Let cool.
  • Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
  • Puree the berries in a food processor and then strain through a sieve to remove the seeds.
  • There should be approximately 2 cups of puree remaining.
  • Transfer the puree to a separate saucepan.
  • Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
  • Stir in the liqueur; transfer to a large bowl.
  • Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
  • Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
  • Whip the cream; fold into the cooled raspberry mixture.
  • Reserve 1/2 cup for garnish.
  • To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
  • Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
  • Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
  • Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
  • Smooth the surface.
  • Refrigerate until firm, 1 to 2 hours.
  • Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
  • Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
  • Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
  • Pull a toothpick through the circles to form a spider web design.
  • Refrigerate until chilled.

CHOCOLATE AND RASPBERRY MOUSSE CAKE



Chocolate and raspberry mousse cake image

A raspberry bavoir sandwiched between layers of chocolate genoise sponge covered with a rich dark chocolate ganache

Provided by Finchley Cook

Time 2h30m

Yield Makes 8-12 servings depending on size

Number Of Ingredients 0

Steps:

  • Genoise Sponge Method • For the sponge cake, preheat the oven to 180C/350F/Gas 4. Grease a 20cm cake tin and line the base and sides with greaseproof paper, making sure the paper extends above the top of the tin. • Place the flour and cocoa powder in a bowl and mix thoroughly • Place the eggs, egg yolk and sugar in a bowl set over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk the eggs and sugar over the heat for about five minutes or until the mixture is light, fluffy and warm. • Remove the bowl from the heat and whisk with an electric whisk for about five minutes or until the mixture has tripled in volume and has the consistency of softly whipped cream. • Sift one-third of the flour and cocoa powder mixture over the whipped eggs and gently fold in using a large rubber spatula. Fold in half of the remaining flour mixture, then the rest. (Do not over mix the batter.) • Mix a cupful of the batter into the melted butter with a small spatula. When completely combined, fold the butter mixture into the batter with a spatula. Divide the batter between the prepared cake tins, smoothing the top level. (The batter should not reach more than half the depth of the tins.) • Bake the cakes in the oven for 20-25 minutes or until the mixture shrinks slightly from the edges of the pan and the top springs back when lightly pressed. Cool on a wire rack, removing the cake tins and greaseproof paper as soon as they are cool enough to handle.
  • Raspberry Bavoir Method • Make the mousse. Place one and a half punnets of the raspberries in a bowl with the raspberry liqueur and icing sugar. Stir gently until the sugar has dissolved then set aside. • Pulse the remaining raspberries in a food processor, or mash with a fork, pass through a sieve to remove seeds • Place the raspberry juice in a small saucepan with the caster sugar, heat gently until the sugar has dissolved then remove the pan from the heat. • • Squeeze the water from the gelatine and add it to the pan, stirring until it has completely dissolved. • Transfer the mixture to a bowl and set aside to cool. When the raspberry mixture is cold and starting to set, whisk the cream until it forms soft peaks then gently fold it into the raspberry mixture. • Gently fold in the whole raspberries • Slice Sponge into two layers approx 1.5cm thick • Place one sponge layer in a greased and lined springform tin • Pour in raspberry mousse mixture • Lay 2nd sponge layer on top of mousse mixture Place in fridge and allow to set
  • Ganache Glaze Method • Melt chocolate and butter in bowl over a saucepan of water then allow to cool slightly • Heat double cream until just boiling and then mix into chocolate mixture • Stir in kirche • Tap to remove air bubbles and allow to cool until thickened but not set • Place cake on a wire rack stood on a piece of grease proof paper • Pour cooled ganache over cake working from middle towards edges smoothing overrun around sides of cake to completely cover • Place in fridge to set • Decorate cake

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  • Combine the raspberries, sugar and ¼ cup of water in a medium saucepan. Bring the raspberries to a boil and simmer stirring occasionally for 10 minutes, until the berries break down. Transfer the raspberry mixture to a food process or blender and purée until the raspberries are smooth. Pour the puréed raspberries through a fine mesh strainer to remove the seeds, pushing with a wooden spoon or rubber spatula. Return the raspberries to the saucepan and add the soaked gelatin, stirring over low heat until well combined. Pour the raspberry mixture into a large bowl and let it cool to room temperature.
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CHANTILLY CAKE WITH RASPBERRY MOUSSE - EASY COPYCAT RECIPE ...
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  • Using three 6-inch or two 8-inch cake pans, follow the directions on the box cake package to make the cake.
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CHOCOLATE MOUSSE CAKE WITH RASPBERRIES | KING ARTHUR …
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  • Remove from the oven and place on a rack to cool for 15 minutes. Run a table knife around the edge of each pan to free the crust, and turn the cakes onto the rack to cool completely. While the cake layers are cooling, make the filling. , To make the filling: In a large mixing bowl, combine the butter, cream cheese, 3/4 cup (85g) of the confectioners' sugar, vanilla, and salt, mixing at medium-low speed until smooth.
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RASPBERRY CHOCOLATE MOUSSE CAKE | SAINSBURY'S RECIPES

From recipes.sainsburys.co.uk
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Total Time 45 mins
User Interaction Count 5
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  • Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20x30cm loose-bottomed brownie tray. For the sponge, add all ingredients to a large mixing bowl and mix until just combined.
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Calories 700 per serving
  • In a large bowl sift the flour, baking soda, baking powder, salt, sugar, and Dutched cocoa powder.
  • Line a 10 inch round baking pan with parchment paper and spray with non stick spray. Pour the chocolate cake batter into the pan and bake at 350 degrees Fahrenheit for 18-20 minutes. Once it's baked flip it onto a cooling rack.


RECIPE RASPBERRY & LINGONBERRY CAKE WITH CHOCOLATE MOUSSE
Place fresh raspberries and lingonberries in a saucepan with a thick bottom, and heat to 40C (104F). Mix the sugar with pectin, and add to the berry mass a thin stream, stirring constantly. …
From whereiscake.com
  • For the biscuit: 250 g flour | 8.80 oz, 90 g eggs | 3.15 oz, 280 g sugar | 9.90 oz, 60 g alkalized cocoa | 2.10 oz, 9 g baking powder | 0.30 oz, 7 g baking soda | 0.25 oz, a pinch of salt | 0.00 pinch, 175 g milk 2.5% | 6.15 oz, 175 g boiling water | 6.15 oz, 90 g sunflower oil | 3.15 oz For the chocolate mousse: 200 g milk chocolate | 7.05 oz, 220 g cream 33% | 7.75 oz, 40 g butter 82.5% | 1.40 oz, 60-70 g Nutella | 2.45 oz, 9 g gelatin | 0.30 oz, 40 g cold water | 1.40 oz For the raspberry & lingonberry confit: 350 g fresh raspberries | 12.35 oz, 55 g lingonberries | 1.95 oz, 1 tsp lemon juice | 1.00 tsp, 100 g sugar | 3.55 oz, 12 g NH pectin | 0.40 oz For the crème: 450 g cream cheese | 15.85 oz, 200 g mascarpone | 7.05 oz, 110 g cream 33% | 3.90 oz, 110 g powdered sugar | 3.90 oz For the decoration custard: 400 g cream cheese | 14.10 oz, 120 g butter 82.5% | 4.25 oz, 80 g powdered sugar | 2.80 oz, 2 tbsp raspberry & lingonberry confit | 2.00 tbsp For the cake layers soaking: 100 g
  • All the ingredients should be at the room temperature. Sift the flour, cocoa, baking powder, baking soda and salt into a separate container, and mix thoroughly. Place the eggs and the sugar in a mixer bowl, and whip at the maximum speed for 2 to 3 minutes until the mass increases. Then, reduce the whipping speed to a little less than average, and add the milk, the vegetable oil and all the dry ingredients; mix well until smooth, and add the boiling water at the end. Prepare 2 molds, lined with the parchment and foil. Hit the baking sheet with the dough filled molds on the table. Bake the biscuits at 175C (347F), using the convection mode (the baking time depends on the oven) Remove the finished biscuits from the molds, and cool them on a wire rack. Wrap the completely cooled biscuits in a plastic wrap, and place them in the fridge overnight to stabilize.
  • Place the cream in a mixer bowl, and place it in the fridge for 20 minutes. Pour the gelatin with cold water, and wait until it swells (it will take from 10 to 12 minutes). Melt the chocolate with butter in a water bath; add the Nutella, and mix well. Then, add the swollen and squeezed gelatin. Pour the gelatin base into the chocolate mass, and mix quickly and thoroughly until combined. Cool the mousse for 5 to 7 minutes. Meanwhile, whip the cream until firm peaks, and add the chocolate mass; stir the mousse gently from the bottom to the top until combining. You should get a fluffy mass. Pour it into a 18 cm (7 inch) mold (pre-wrap the bottom of the mold with several layers of the cling film). Place the mousse in the fridge overnight to stabilize.


CHOCOLATE RASPBERRY MOUSSE CAKE RECIPE - GLOBAL BAKES
2017-06-21 If desired, gently fold in up to 1 ½ cups fresh raspberries. Spread the mousse on top of the brownie, making sure that the layer is level. Refrigerate the cake for 30 minutes to an hour for the mousse to set. Make the Chocolate Mousse; When the raspberry mousse has set, combine the chocolate, 3/4 cup of cream, and salt in a microwave-safe bowl ...
From globalbakes.com
Servings 16
Total Time 2 hrs 10 mins
Estimated Reading Time 3 mins


CHOCOLATE RASPBERRY MOUSSE CAKE RECIPE
1996-01-28 Sprinkle 1 cut side of each of the 2 layers with raspberry syrup. Place 1 layer, syrup side up, in 9 inch springorm pan; pour in half of the raspberry mousse. Top with second cake layer;pour in enough of the remaining mousse to come almost to top of pan. Smooth surface. Refrigerate until firm, 1 to 2 hours.
From recipeland.com
Servings 8
Calories 545 per serving
Total Time 2 hrs


CHOCOLATE RASPBERRY MOUSSE CAKE - DELICIOUS, HOMEMADE RECIPE
2021-11-18 Step 2: Bake and Level the Chocolate Cake Layers. Next, make the chocolate cake batter. Divide the batter evenly between the prepared 8-inch cake pans. Bake for 23-26 minutes or until a toothpick comes out with a few moist crumbs. Remove the cake layers from the oven and let them cool in the pans for about 10 minutes.
From chelsweets.com
Reviews 2
Calories 438 per serving
Category Cakes


RASPBERRY CHOCOLATE MOUSSE CAKES RECIPES
2019-02-01 · Chocolate Mousse Cake Recipe with Raspberry . You will absolutely fall in love with this chocolate mousse cake recipe! The key to perfecting the chocolate cake portion is using Dutched … From simplyhomecooked.com 5/5 (3) Total Time 1 hr Category Dessert Calories 700 per serving. Line a 10 inch round baking pan with parchment paper and spray …
From tfrecipes.com


RASPBERRY FILLED CHOCOLATE MOUSSE CAKE : OPTIMAL ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Raspberry Filled Chocolate Mousse Cake : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CHOCOLATE RASPBERRY MOUSSE CAKE - HOME COOKING RECIPES
2021-05-14 Chocolate Raspberry Mousse Cake is an elegant and decadent dessert bursting with raspberry flavor. Raspberries and chocolate have always made such a great match and this cake has both in abundance. This mousse cake has a moist cocoa brownie at the bottom, topped with a crunchy chocolate raspberry crunch and a delightful raspberry mousse. The …
From homecookingadventure.com


CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE RECIPE | FOOD ...
Get Chocolate Raspberry-Mousse Candy Cake Recipe from Food Network
From clers.jagroto.net


CHOCOLATE RASPBERRY MOUSSE CAKE - FOODLION.COM
2022-01-17 Directions. For the cake, preheat the oven to 375°F. Generously grease a 10-inch springform pan with butter, and line the bottom and sides with parchment paper. Beat the cake mix, water, eggs and oil in a large bowl until smooth, using a hand mixer. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes ...
From foodlion.com


CHOCOLATE RASPBERRY MOUSSE CAKE RECIPE - ONNEWSLIVE
2022-01-15 Chocolate Raspberry Mousse Cake Recipe Serenity on January 15, 2022 January 15, 2022 Leave a Comment on Chocolate Raspberry Mousse Cake Recipe The basis of this gorgeous Chocolate Raspberry Mousse Cake is a rich, fudgy brownie, with three layers of light mousse—chocolate, raspberry, and vanilla—and a glossy chocolate topping with a …
From onnewslive.com


RASPBERRY LOVERS' CHOCOLATE MOUSSE CAKE
Sharon Kurtz from Lehigh County won first prize, with her “Raspberry Lovers’ Chocolate Mousse Cake.” Recipe: Raspberry Lovers' Chocolate Mousse Cake Chocolate Cake 2 cups flour (256 grams) ¾ cup dark cocoa (90 grams) 2 cups granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 2 large eggs, room temperature 1 teaspoon salt 2/3 cup vegetable …
From farmshow.pa.gov


RECIPE CHERRY MOUSSE CHOCOLATE CAKE
Beat thawed cherries and juice with a blender until puréed. In a heavy-bottomed saucepan over medium heat, heat the mixture to 104F | 40C. Then add the sugar, pectin, and starch mixture, stirring constantly with a whisk.
From whereiscake.com


AMAZINGLY TASTY CHOCOLATE RASPBERRY MOUSSE CAKE RECIPE ...
2021-07-22 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 …
From globalportal48h.com


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