Raspberry Mirror Mousse Cake Recipes

MIRROR GLAZE CAKE RECIPE BY TASTY

Steps:

• Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
• In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
• Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
• Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
• Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
• Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
• When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
• You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
• Enjoy!

CHOCOLATE RASPBERRY MIRROR MOUSSE CAKE

Steps:

• In a large bowl, beat egg yolks, vanilla all but 2 tbsp.
• of the sugar for 2 minutes or until light.
• Sift flour and cocoa over top; stir until incorporated and thick.
• In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp.
• of remaining sugar until stiff peaks form.
• Stir one-third of egg whites into batter.
• FOLD in remaining whites.
• Grease side of 9-inch springform pan; line bottom with parchment paper.
• Pour in batter.
• Bake in centre of 400 F.
• oven for 12 minutes or until cake pulls away from side of pan.
• Let cool in pan on rack.
• Turn out onto rack; peel off paper.
• (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) CHOCOLATE MOUSSE: Place chocolate in bowl.
• In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth.
• Place bowl in larger bowl filled with ice water.
• Let stand, stirring often, for about 30 minutes or until very cold.
• Press raspberries through fine sieve into small saucepan; stir in sugar.
• Sprinkle with gelatin; let stand for 1 minute.
• Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved.
• Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
• Clean cake pan; line bottom and side with parchment paper.
• Return cake to pan.
• With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture.
• Spread over cake to side of pan.
• Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm.
• (Make-ahead: Refrigerate for up to 24 hours.) RASPBERRY GLAZE: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine.
• Sprinkle with gelatin; let stand for 1 minute.
• Warm over medium heat, stirring, for 5 minutes or until dissolved; strain.
• Refrigerate for 20 minutes or until cool but pourable.
• Pour over mousse.
• Refrigerate for 1 hour or until glaze is firm.
• If you wish decorate around the cake with fresh raspberries.
• Makes 12 to 16 servings.
• Canadian Living Cooks.

RASPBERRY MIRROR MOUSSE CAKE

Steps:

• 1. In large bowl, beat egg yolks, all but 2 tbsp (25 mL) of the sugar and vanilla for 2 minutes or until light. Sift flour and cocoa over top; stir until incorporated and thick. In bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. Stir one-third into batter. Fold in remaining whites.
• 2. Grease side of 9-inch (2.5 L) springform pan; line bottom with parchment paper. Pour in batter. Bake in centre of 400°F (200°C) oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack. Turn out onto rack; peel off paper. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.).
• 3. Chocolate mousse: Place chocolate in bowl. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water. Let stand, stirring often, for about 30 minutes or until very cold.
• 4. Press raspberries through fine sieve into small saucepan; stir in sugar. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
• 5. Clean cake pan; line bottom and side with parchment paper. Return cake to pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (Make-ahead: Refrigerate for up to 24 hours.).
• 6. Raspberry glaze: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. Pour over mousse. Refrigerate for 1 hour or until glaze is firm. Garnish with a ring of fresh raspberries around the outer edge of the cake, as well as a cluster of raspberries and mint in the center, if desired.

RASPBERRY CHOCOLATE MOUSSE CAKES

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.