Chocolate cake with raspberry marmalade
2020-08-13 / test@t
Mousse cake Raspberry in chocolate
Ingredients
- sponge cake chocolate-raspberry:
- proteins 36 g
- sugar 12 g
- yolks 8 g
- dark chocolate 30 g
- butter 8 g
- almond flour 8 g
- fresh raspberries 30 g
- raspberry confit:
- raspberry puree 45 g
- frozen raspberries 45 g
- inverted sugar 7 g
- sugar 6 g
- pectin NH 1 g
- cream vanilla-fruit tea:
- milk 3.2% 25 g
- cream 33% 75 g
- vanilla 1/2 pc.
- fruit tea 4 g
- yolks 25 g
- sugar 25 g
- gelatin 1 g
- fresh raspberries 25 g
- chocolate muss:
- milk 3.2% 53 g
- cream 33% 253 g
- yolks 25 g
- sugar 13 g
- gelatin 2 g
- dark chocolate 163 g
- mirror glaze:
- water 50 g
- sugar 100 g
- glucose 100 g
- white chocolate 100 g
- condensed milk 67 g
- gelatin 7 g
- dye red-raspberry 1 g
STEP-BY-STEP COOKING RECIPE
Step 1
Using the cut-outs, cut 5 blanks with a diameter of 6 cm and 5 blanks with a diameter of 3 cm from the biscuit. Cover the blanks with a diameter of 6 cm with a thin layer of melted chocolate. When the chocolate has set, wrap the biscuits in plastic wrap and put them in the refrigerator.
Step 2
When the confit begins to stabilize, distribute it over the 6 cm diameter biscuits. Put in the freezer.
Step 3
Strain the cream and milk through a sieve. Transfer to a saucepan and bring the amount of liquid with the cream to the original weight (i.e. 100 g).
Step 4
Heat the mixture. At this time, mix the yolks with sugar. Pour some of the hot cream over the yolks. Stir with a whisk. Return the cream and yolk mixture to the saucepan. Heat to 82 ° C. Remove from heat. Add squeezed gelatin and mix thoroughly.
Step 5
Fill five cells of the Silikomart "Stone" silicone mold approximately halfway with the cream. Spread the raspberries over the cream. Fill the cells with the remaining cream, a little short of the edges. Put biscuit blanks with a diameter of 3 cm on top. Put in the freezer until it solidifies completely (about 4-5 hours).
Step 6
In three stages, pour the resulting mixture onto the flooded chocolate, each time punching the mass with a blender. Add squeezed gelatin. Punch with a blender. Allow to cool to approx. 30 ° C.
Step 7
While the ganache is cooling, beat the cream (200 g) until soft peaks. Add the cooled ganache to the cream.
Step 8
Remove the blanks with vanilla cream from the silicone mold and put on top of the chocolate mousse, slightly drowning in it. Fill the molds with chocolate mousse, not reaching the edges, about 5 mm.
Step 9
Place biscuits with raspberry confit on top. Sink so that the blanks are flush with the edge of the cell. Remove the protruding mousse with a spatula. Put in the freezer until completely freezing (at least 12 hours).
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