Chocolate Raspberry Mousse Candy Cake Recipes

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CHOCOLATE RASPBERRY MOUSSE CAKE



Chocolate Raspberry Mousse Cake image

A delicious, velvety-soft cake perfect for tea or dessert.

Provided by Food Network Canada

Categories     bake,berries,chocolate,dessert,eggs and dairy,fruit,valentine's day

Yield 6-8 servings

Number Of Ingredients 18

6 Tbsp unsalted butter, room temperature
1 cup light brown sugar, packed
1 tsp vanilla extract
2 large eggs, room temperature
1 cup all-purpose flour
3 Tbsp all-purpose flour
½ cup regular cocoa powder
¾ tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
¾ cup buttermilk, room temperature
4 cup fresh raspberries, plus extra for garnish
¼ cup cold water
1 ½ tsp gelatin powder
2 large eggs
½ cup sugar
1 Tbsp lemon juice
¾ cup whipping cream

Steps:

  • For cake, preheat oven to 350 °F and grease and line a 9-inch spring form pan with parchment paper.
  • Beat butter and sugar until smooth and creamy. Beat in vanilla and add eggs, one at a time, beating well after each addition.
  • In a separate bowl, sift flour, cocoa, baking powder, baking soda and salt. Add alternately with butter milk, starting and ending with flour mixture, and blending gently but well after each addition.
  • Scrape batter into prepared pan, tap to pop any hidden air bubbles and bake for 25 to 30 minutes, until a tester inserted in the centre of the cake comes out clean. Allow to cool for 20 minutes, then remove from pan to cool completely.
  • Wash, grease and a re-line pan with parchment paper. Once cake is cooled, return to pan.
  • For mousse, purée raspberries and strain - purée should measure to 2/3 cup (reserve any extra and sweeten lightly, for a coulis to serve with cake). Pour cold water over gelatin and stir. Whisk eggs, sugar and lemon juice over a pot of simmering water, until fluffy and warm. Remove from heat and stir in gelatin, whisking until melted. Set aside to cool to room temperature.
  • Whip cream to medium peak and fold in egg mixture, gently but quickly and raspberry purée. Pour over cake in springform pan and chill for at least 4 hours.To serve, remove ring from pan and gently pull away parchment paper from side of cake. Top with a few fresh berries and serve.

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 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 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

CHOCOLATE MOUSSE CAKE WITH RASPBERRIES



Chocolate Mousse Cake with Raspberries image

Provided by Food Network

Categories     dessert

Time 1h30m

Number Of Ingredients 9

1/2 cup granulated sugar
1/2 cup water
8 tablespoons (1 stick) unsalted butter
12 ounces semisweet or bittersweet chocolate
1/3 cup sweet liqueur, such as Cointreau or Chambord
6 eggs
1 cup heavy cream
2 tablespoons sugar
1 basket fresh raspberries (optional)

Steps:

  • This unusual cake may be made in advance -- make sure to bring it to room temperature before serving with whipped cream and a few raspberries Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Chop the chocolate finely and set it aside. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth. Whisk liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Pour the batter into the pan and place the pan in a small roasting pan covered with one inch of warm water. Bake about 45 minutes, until set and slightly dry on the surface. Cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert to a platter. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries.

CHOCOLATE-RASPBERRY MOUSSE CAKE



Chocolate-Raspberry Mousse Cake image

Make an impression at your next special event with our Chocolate-Raspberry Mousse Cake. This Chocolate-Raspberry Mousse Cake features an chocolate cookie crumb crust.

Provided by My Food and Family

Categories     Home

Time 2h25m

Yield Makes 16 servings.

Number Of Ingredients 7

15 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
2 cups fresh raspberries
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
2 cups thawed COOL WHIP Whipped Topping, divided

Steps:

  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Reserve 12 raspberries; spread remaining raspberries over crust.
  • Melt 7 oz. chocolate as directed on package; set aside. Beat cream cheese in large bowl with mixer until creamy. Add condensed milk; mix well. Add melted chocolate; beat until well blended. Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan. Freeze 2 hours.
  • Run knife around rim of pan to loosen dessert; remove rim. Cut 8 of the reserved raspberries in half. Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries. Melt remaining chocolate; drizzle over dessert. Let stand until firm.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

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 MOUSSE CAKE WITH RASPBERRY SAUCE



Chocolate Mousse Cake With Raspberry Sauce image

I love chocolate cakes (so does my hips......)This cake is rather rich, slightly decadent but sooooo yummy. Any berry can be used, I mostly make the sauce from a mixture of strawberries, raspberries and blueberries. As it's flourless I sometimes make it for Passover if we've had a light dinner.

Provided by Chef Dudo

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

10 ounces dark unsweetened chocolate squares
5 ounces unsalted butter
6 eggs, separated
1/4 cup sugar
4 ounces fresh raspberries or 4 ounces frozen raspberries
2 tablespoons icing sugar
1/4 cup water

Steps:

  • Preheat the oven to 350°F.
  • Line the base and sides of a 8 inch spring form with greaseproof paper.
  • Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
  • Let slightly cool.
  • Whisk the yolks with 2 tbs of the sugar until creamy.
  • Stir in the melted chocolate and butter and mix well.
  • Beat the eggwhites with the remaining sugar until very stiff.
  • Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
  • Place on the middle shelf of the oven and bake for 20 minutes.
  • When the cake is cooled, keep refridgerated.
  • Sauce:.
  • Put all the ingredients in a bowl, stir and then blend until smooth.
  • For an extra smooth sauce simply pass through a sieve.

Nutrition Facts : Calories 331.7, Fat 29.4, SaturatedFat 17.4, Cholesterol 157.4, Sodium 50.6, Carbohydrate 19.8, Fiber 5.4, Sugar 10.7, Protein 7.7

CHOCOLATE RASPBERRY MOUSSE



Chocolate Raspberry Mousse image

The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.-Steffany Lohn, Brentwood, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 7

2-1/2 cups heavy whipping cream, divided
1/2 cup sugar
4 egg yolks
12 ounces bittersweet chocolate, chopped
1/4 cup raspberry liqueur
2 teaspoons vanilla extract
Fresh raspberries

Steps:

  • In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.

Nutrition Facts :

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

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.

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From cakesmania.net


CHOCOLATE MOUSSE CAKE WITH RASPBERRIES - OUR BEST BITES
2018-03-05 Preheat the oven to 325°F. Lightly grease two 8″ round pans at least 2” deep (and preferably 3” deep); four 8″ round pans at least 1 1/2” deep; or three 9″ round pans.
From ourbestbites.com


CHOCOLATE RASPBERRY MOUSSE CAKE - PURATOS
Preparation. Place the ingredients in the mixing bowl and blend together for 1 minute on low speed using the paddle attachment. Scrape down bowl and mix for an additional 4 minutes on medium speed. Scale: 1000 grams in 2 slab molds. Bake Temperature: 165- 170°C.
From puratos.ca


SIMPLE CHOCOLATE-RASPBERRY MOUSSE CAKE RECIPE | CDKITCHEN.COM
Prepare chocolate mousse mixes according to package directions, except use the 2/3 cup cold milk and the 1/3 cup liqueur for the liquid. To assemble cake, place the bottom layer on a serving plate. Spread a thin layer of fudge sauce (about 1/3 cup) over the cake. Spread about 1/2 cup of the mousse mixture over the bottom layer.
From cdkitchen.com


CHOCOLATE RASPBERRY MOUSSE CAKE
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 MOUSSE CAKE RECIPE WITH RASPBERRY - SIMPLY HOME …
2019-02-01 Add the 2 eggs and whisk them in. Then mix in the buttermilk. Mix in the melted butter. 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.
From simplyhomecooked.com


CHOCOLATE RASPBERRY MOUSSE CANDY CAKE RECIPE
Get one of our Chocolate raspberry mousse candy cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 70% Chocolate Raspberry-Mousse Candy Cake Recipe Foodnetwork.com Get Chocolate Raspberry-Mousse Candy Cake Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 100% Chocolate Mousse-Raspberry Cake …
From crecipe.com


CHOCOLATE MOUSSE CAKE WITH RASPBERRIES | KING ARTHUR BAKING
To make the frosting: In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and gently beat into the butter mixture alternately with the milk. Add the vanilla. Beat on medium-high speed for 2 …
From kingarthurbaking.com


AMAZING CHOCOLATE RASPBERRY MOUSSE CAKE - KITCHEN CENTS
2020-09-22 Prepare 13x18 (half sheet baking tray) using a sheet of parchment on the bottom and coating with flour. Pour cake batter into prepared pan. Smooth until even. Bake at 350°F for 20-25 minutes or until a toothpick poked in the middle comes out clean. Once cooled, remove from pan and cut in half.
From kitchencents.com


CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE - DIXIE CRYSTALS
Preheat oven to 350°F. Butter bottom and sides of a 9-inch springform pan. Cut a piece of parchment paper to fit bottom. Butter parchment paper. Dust pan with flour, tapping out excess. 1. Melt 3 tablespoons butter and chopped chocolate a bowl over a pan of just simmering water. Heat until melted.
From dixiecrystals.com


CHOCOLATE MOUSSE RASPBERRY CAKE - DEL'S COOKING TWIST
2019-02-08 Mix ground almonds, cocoa, flour and salt in a small bowl. In a separate bigger bowl, whisk eggs, sugar, oil and sour cream. Add the dry mixture into the wet one and stir till just combined. Bake for 20-25 minutes and allow cool in the pan before turning out on the rack.
From delscookingtwist.com


BEST CHOCOLATE RASPBERRY MOUSSE TORTE RECIPES | FOOD …
2016-10-04 For the raspberry mousse, puree and strain the raspberries and measure out 1 cup (250 mL) to use. Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Stir the gelatin into ¼ cup (60 mL) of cool water in a small dish and set aside.
From foodnetwork.ca


CHOCOLATE RASPBERRY MOUSSE CAKE | EMMA DUCKWORTH BAKES
2022-01-31 Discard the raspberry seeds. You should have about 300 ml (1¼ cups of raspberry pulp). Heat and thicken raspberry puree. Place the saucepan with the raspberry puree onto a stovetop on medium-low heat, add in the granulated sugar and …
From emmaduckworthbakes.co.uk


CHOCOLATE RASPBERRY MOUSSE CAKE RECIPE - GLOBAL BAKES
2017-06-20 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


RASPBERRY MOUSSE CAKE RECIPES
250 g white chocolate, melted (to decorate cake) 150 g raspberries, to decorate (if out of season other fruit or more puree) 60 g sugar: 100 ml water
From recipes.servegame.org


CHOCOLATE RASPBERRY MOUSSE - QUICHE MY GRITS
2020-02-03 Melt chocolate chips in microwave until creamy, (3 to 5 minutes), stirring frequently. Add to cream cheese. Beat well and store in fridge until needed. Beat heavy cream until stiff peaks form. Add confectioners sugar and vanilla. Mix well. Remove cream cheese/chocolate mixture from fridge and blend into whipped cream until mousse forms.
From quichemygrits.com


CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE – RECIPES NETWORK
2016-01-15 Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess. Step 2 Whisk the flour, sugar, cocoa powder, baking soda, …
From recipenet.org


MARY BERRY CHOCOLATE MOUSSE CAKE BEST RECIPES
How do you make a chocolate mousse cake? Step 1: Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). Step 2: Mary Berry's chocolate mousse cake recipe | Recipe | Mary ...
From findrecipes.info


WONDERFUL DIY RASPBERRY CHOCOLATE MOUSSE CAKE
This amazing Chocolate Raspberry Mousse cake is so delicious and as pretty as a picture ! It has a brownie base and three stunning layers of mousse: chocolate, raspberry, and vanilla bean. It’s finished with shiny chocolate ganache and a mixture of fresh berries and chocolate curls.You won’t be able to stop at just one slice. Recipe ...
From wonderfuldiy.com


THE ULTIMATE RASPBERRY MOUSSE FILLED CHOCOLATE CUPCAKES
2021-02-08 Keep the hallowed out portion. Spoon mousse into a piping bag or zip to bag. Snip one corner and fill the hallow portion of the cupcake. Press the hallowed piece back into place. Let the ganache cook 3 minutes, dip the tops of the cupcakes in the …
From ladybehindthecurtain.com


CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE
Ingredients. 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan; 1 cup all-purpose flour (see Cook's Note), plus more for the pan
From crecipe.com


CAKE WITH WHITE CHOCOLATE MOUSSE - THERESCIPES.INFO
Heat the oven to 350 F. Spray 2 (9-inch) round cake pans with a nonstick baking spray that contains flour and set aside. In a large bowl, combine the cake mix, water, oil, and egg whites. Beat 2 minutes at high speed. Pour the batter into the prepared pans and bake for 25 to 35 minutes or until a toothpick inserted in the cake comes out clean.
From therecipes.info


CHOCOLATE RASPBERRY MOUSSE CAKE | THE MARBLE KITCHEN
2022-02-11 Refrigerate it again for at least 15 minutes before frosting the rest of the cake. Apply the thicker layer of frosting, smoothing it as you prefer. Finally, add the chocolate ganache. Use a spoon to pour a little bit of the slightly cooled ganache on the edge of the cake, letting it …
From themarblekitchen.com


CHOCOLATE RASPBERRY MOUSSE CAKE - DEDE WILSON
2011-10-01 1/3 cup granulated sugar. 1 pint fresh raspberries (optional) For the Cake: preheat oven to 375 degrees F. Spray a half-sheet pan with pan coating, line with parchment and spray again. Also, have ready an 8 by 3-inch spring form pan and an 8-inch cardboard round. Measure out milk in a microwaveable measuring cup.
From dedewilson.com


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


25 CHOCOLATE RASPBERRY MOUSSE CAKE IDEAS - PINTEREST
Mar 22, 2020 - Explore candy keenan's board "Chocolate raspberry mousse cake" on Pinterest. See more ideas about mousse cake, mousse, chocolate.
From pinterest.com


CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE | RECIPE | RASPBERRY …
Feb 3, 2017 - Get Chocolate Raspberry-Mousse Candy Cake Recipe from Food Network. Feb 3, 2017 - Get Chocolate Raspberry-Mousse Candy Cake Recipe from Food Network. Feb 3, 2017 - Get Chocolate Raspberry-Mousse Candy Cake Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


CHOCOLATE CAKE WITH CHOCOLATE MOUSSE RASPBERRY FILLING AND …
2021-02-13 1 cup cold heavy whipping cream. 2/3 cup seedless raspberry jam. In a stand mixer, on medium low speed with the paddle attachment, mix together butter, cream cheese, 3/4 cup powdered sugar, vanilla, and salt. Mix until smooth. Melt chocolate chips in the microwave for a minute or less. Stir until smooth.
From marydukecooks.com


CHOCOLATE MOUSSE CAKE WITH RASPBERRIES BAKEALONG - KING ARTHUR …
2018-02-01 In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and gently beat into the butter mixture alternately with the milk. Add the vanilla. Beat on medium-high speed for 2 minutes, or until fluffy.
From kingarthurbaking.com


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