Raspberry & Chocolate Mousse Cake

Birthday Cake

I had a birthday this week. So, I decided to create my dream cake. Raspberry and chocolate mousse cake! It might take a little bit time to make that cake but it’s worth it. The cake just melts in my mouth! I have done this cake two times and the second time I just made some changes and I was finally happy with it! Right now it’s my favourite cake!

I have recently read a lot about French cooking techniques. A few weeks ago I made chocolate mousse which inspiration came also from French cooking. I used to make mousse with some kind of creamy ingredients such as avocado, cream or coconut milk. However, that French technique doesn’t use any cream at all! They might use some butter but mostly it contains eggs and not just egg whites but also egg yolks! That was something new for me. Inspired by all that mousse I decided to make a mousse cake. I searched from the web to get the recipe. However, I couldn’t find a cake recipe with that French mousse technique. So, I decided to make my own recipe. I added some gelatine and made the usual mousse into a cake.Raspberry & Chocolate Mousse Cake

The cake itself is quite high. So, I needed some gelatine to hold it all together. I prefer to use gelatine leaves because then I can always be sure that there’s right amount of it and it is so much easier to use gelatine leaves instead of powder. Years ago when I first used gelatine powder I didn’t succeed the first time. However, the gelatine leaves worked even the first time. So, if you haven’t had a success with gelatine powder, then I suggest to try gelatine leaves. Those are just magical! All you need to do is to soak them and then melt them on a saucepan. But keep in mind that gelatine doesn’t like too much heat because then it won’t set! Also, usually gelatine doesn’t work good with mango, kiwi, ginger, figs or papaya. In addition, you need to use more gelatine when the filling contains sour ingredients (especially lemons).

Raspberry & Chocolate Mousse Cake

Raspberry & Chocolate Mousse Cake

Ingredients:

Crust

  • 1 dl hazelnuts
  • 2 dl juicy dates
  • 1 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp coconut butter

Raspberry Mousse Layer

  • about 100 g frozen raspberries (to make the raspberry coulis, you need to have 200 ml raspberry coulis)
  • 50 ml coconut butter (without coconut taste)
  • 4 gelatine leaves
  • 4 eggs
  • 90 g honey + 1 tsp for egg whites (depends on how sweet you like it)

Chocolate Mousse Layer

  • 4 eggs
  • 60-70 g honey + 1 tsp for egg whites (depends on how sweet your chocolate is)
  • 170 g dark chocolate (you can look for organic, raw or refined sugar free)
  • 3 tbsp strong coffee (espresso)
  • 60 g coconut butter (without coconut taste)
  • 1 tsp vanilla extract or cognac
  • 3 gelatine leaves

Decoration: chocolate and berries

Instructions:

For crust

  1. Blend the hazelnuts in a food processor (you need hazelnut chunks, not flour).
  2. Add all the crust ingredients to the hazelnuts and blend until it sticks together.
  3. Press the mixture at the bottom of the 20-21 cm springform (the edges should be covered with baking paper).*
  4. Refrigerate while making the mousse.

For raspberry mousse layer

  1. Melt the raspberries on a saucepan and add honey. Cook until honey is dissolved. Bblend them until smooth. Strain through fine mesh sieve to remove seeds. Measure 200 ml raspberry coulis and set aside (leave the rest for the sauce).
  2. Separate egg white and egg yolks.
  3. Put the gelatine leaves into cold water.
  4. Whisk egg yolks with honey until pale yellow and quite firm. Place the egg yolk mixture over hot water (not quite-simmering water) and continue whisking for 3-4 minutes (the mixture should be quite hot). Then whisk over cold water for 3-4 minutes.** Set aside.
  5. Squeeze excess water from the gelatine and melt it on a saucepan on low heat (don’t let it boil!). Add raspberry coulis and coconut butter and mix until dissolves. Set aside.
  6. Whisk the egg whites and salt until it´s foamy. Add 1 tsp of honey and whisk until soft peaks are formed.
  7. Add raspberry mixture to the egg yolk mixture and mix gently until dissolves.
  8. Stir ¼ of the egg whites to the egg yolks and raspberry mixture. Fold the rest of the egg whites to the mixture.
  9. Pour the mixture to the springform and place into the refrigerator.

For chocolate mousse layer

  1. Separate egg yolks and egg whites.
  2. Soak gelatine leaves in a cold water.
  3. Whisk egg yolks with honey until pale yellow and quite firm. Add vanilla extract. Place the egg yolk mixture over hot water (not quite-simmering water) and continue whisking for 3-4 minutes (the mixture should be quite hot). Then whisk over cold water for 3-4 minutes.
  4. Melt the chocolate in a water bath. Remove from the heat and add coconut butter (a little at time). Continue whisking until smooth.
  5. Squeeze excess water from the gelatine and melt it on a saucepan on low heat (don’t let it boil!). Add coffee and mix until dissolves. Add the mixture to the chocolate and mix until dissolves. Add the chocolate mixture to the egg yolk mixture
  6. Whisk the egg whites and salt until it´s foamy. Add 1 tsp of honey and whisk until soft peaks are formed.
  7. Stir ¼ of the egg whites to the egg yolks and chocolate mixture. Fold the rest of the egg whites to the mixture.
  8. Put the mixture on top of the springform and refrigerate overnight.
  9. Gently remove the springform and baking paper. Run the knife over the edges and make it a little bit more even.
  10. Decorate with chocolate or berries and serve (you can also make some extra raspberry coulis for serving).

Notes:

* This cake is really high. So, if you would like to transport the cake, then it’s better to use a bigger springform (about 25-28 cm). I usually cover the springform edges with baking paper because then it’s easier to get the cake out of the form. Just butter or spray with oil the baking paper and it sticks to the edges. Also, if you use 20 cm springform, then the edges aren’t usually enough high, so it’s better to use a baking paper to avoid the mixture running over the edges (I usually make sure that the edges are about 2-3 cm over the edges).

**This is the technique from the book: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck. That kind of egg yolk whisking will give the perfect airy mousse texture! It might be a little bit annoying to do all the whisking but it´s totally worth it! A little exercise to eat all that cake.

Raspberry & Chocolate Mousse Cake

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory