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Chocolate Raspberry Cream Cake
Recipe By : Cooking Live Show #CL8931
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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chocolate cake layer :
3 ounces semisweet chocolate
6 tablespoons unsalted butter
1/3 cup sugar
4 eggs
1/2 cup ground almonds
1/2 cup fresh bread crumbs
raspberry mousse:
two 10-ounce packages frozen raspberries
3/4 cups sugar
2 tablespoons raspberry liqueur
2 tablespoons water
1 envelope unflavored gelatin
1 cup heavy whipping cream
finishing:
1 cup heavy whipping cream
2 tablespoons sugar
1 basket fresh raspberries
confectioners' sugar
For the cake layer:
Preheat oven to 350 degrees and set rack in middle of the oven. Butter
a 10-inch springform pan and line the bottom with a disk of parchment
cut to fit. Cut chocolate and place it in a heatproof bowl. Place bowl
over a pan of hot water and allow chocolate to melt. Stir melted
chocolate smooth and allow to cool.
Beat butter and sugar by machine on medium speed until soft and
fluffy. Beat in chocolate and scrape bowl and beaters. Beat in two of
the eggs, one at a time, then beat in the ground almonds. Beat in
remaining eggs, then bread crumbs. Scrape batter into prepared pan and
smooth top. Bake for about 20 minutes, until well risen and firm. Cool
cake in pan on a rack. Unmold cake,
wrap and chill until needed. To assemble dessert, trim top of cake
straight and cut cake to a 9-inch diameter by using the
OUTSIDE of a 9-inch springform pan as a guide. Assemble pan and force
cake layer into pan. Chill cake in pan until ready to fill with
mousse.
For the mousse:
Combine raspberries and sugar in a non-reactive saucepan and bring to
a boil over medium heat. Lower heat and simmer until slightly
thickened. Puree in food processor and strain away seeds. Chill puree.
To assemble mousse, pour liqueur and water into a heatproof bowl and
sprinkle gelatin on surface. Allow to soak 5 minutes. Place bowl over
gently simmering water and allow gelatin to melt; cool slightly. While
gelatin is melting, whip cream until lightly firm, but not grainy.
Whisk gelatin into puree, then fold puree into cream. Quickly pour
mousse over chocolate layer in pan. Cover with plastic wrap and chill
until set, 8 hours to overnight.
To finish dessert, whip cream with sugar and spread evenly on mousse.
Chill to set cream, then run knife between cream and side of pan.
Remove springform side; garnish top with raspberries; sprinkle berries
with confectioners' sugar.
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