2020-08-13 / test@t

Mousse Raspberry Chocolate Cake

A very delicate mousse cake with a bright center! An ideal combination of raspberries and chocolate, polished with a "red velvet" biscuit and the most delicate mousse, which, by the way, is also on chocolate, but on white. This cake will win your heart at first sight (it is not for nothing that it is covered with mirror glaze) and will forever remain in your memory!

Ingredients

for raspberry confit: frozen raspberries 160 g
sugar 30 g
corn starch 6 g
gelatin 5 g
water for gelatin 25 g
for ganache: dark chocolate 50 g
cream 33-35% 50 g
for mirror glaze: glucose syrup 100 g
sugar 100 g
water for syrup 50 g
white chocolate 100 g
condensed milk 67 g
gelatin 8 g
water for gelatin 40 g
titanium dioxide (white dye) 1/2 tsp
for biscuit: butter 50 g
sugar 100 g
egg 1 pc.
vegetable oil 50 g
flour 110 g
cocoa 5 g
soda 1/2 tsp
salt 1 pinch (s)
kefir 95 g
red dye 1 tsp
for mousse: curd cheese 260 g
milk 98 g
sugar 98 g
cream 33-35% 195 g
gelatin 10 g
water for gelatin 50 g
white chocolate 137 g

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking raspberry confit: soak gelatin; when it swells, mix the defrosted raspberries, sugar, starch in a saucepan and over medium heat, stirring occasionally, until the sugar is completely dissolved.

Step 2

We remove the stewpan from the stove and add the swollen gelatin to it, mix until it is completely dissolved. Pour the confit into a mold and put it in the freezer for a few hours.

Step 3

Cooking chocolate ganache: bring the cream to a boil, add chocolate to it and mix until smooth. Cover with cling film in contact and put in the refrigerator until thickened.

Step 4

Preparing the mirror glaze: pre-soak the gelatin; dissolve titanium dioxide (white dye) in water; put a saucepan with glucose syrup, sugar and colored water over medium heat, boil the syrup to 109 ° C.

Step 5

Pour chocolate, condensed milk and swollen gelatin with freshly boiled syrup, let stand for a minute.

Step 6

Holding the blender at an angle of approximately 45 °, smooth the glaze at low speed. Cover the glaze with cling film in contact and put it in the refrigerator to stabilize overnight.

Step 7

Cut off the edges of the frozen confit, about 0.2 cm from the inside and outside, so that the layer of confit is smaller than the main shape. Cover it with ganache (about 0.3 cm thick) and put it in the freezer.

Step 8

Prepare the "red velvet" biscuit: beat the butter at room temperature with sugar until it increases in volume, add the egg and beat again for a few minutes, add the vegetable oil and repeat the procedure.

Step 9

Sift flour and cocoa, mix them with soda and salt in a large container, into which we then pour the result of the previous step, mix everything well with a mixer.

Step 10

We mix kefir and dye, add it to the bulk and mix again with high quality.

Step 11

Pour about 1 cm of dough into the mold (I got half of the total volume), bake for 20-25 minutes. Wrap the cooled biscuit in plastic wrap and put it in the freezer for several hours.

Step 12

Prepare the mousse: pre-soak the gelatin; in a saucepan, mix milk and sugar, bring over medium heat until sugar is completely dissolved.

Step 13

Pour the swollen gelatin and chocolate with hot milk, mix until smooth. Whip cream and cheese. Mix the creamy cheese and chocolate mixture thoroughly.

Step 14

Pour the mousse into the mold about 2/3, put the confit in the center, press down a little, then put the biscuit. We put the cake in the freezer for 10-12 hours.

Step 15