On Sundays I always like to indulge and fix a yummy dessert for the whole family. Today was no different, except that I decided to share this yummy dessert with my in-laws over tea. I don’t always have time to see them even though they only live a few blocks from us, but since this weekend I did not have that much to do I decided to call them up and invite myself for coffee and cake;-)
Though my mother-in-law asked that i not bring anything, I did not listen.. you know me:-) I will take any opportunity to play in my kitchen.
This cake looks very fancy, but is not at all so I hope that you will give it a try, and impress your friends and family.
This recipe was adapted from a recipe from Guy Demarle called “Bouchees Tropicales”.
Ingredients for 15 individual portions, or 56 miniature, bite size desserts.
Ingredients for the Chocolate Cake.
- 50 gr. of chocolate chips
- 20 gr. of butter
- 2 eggs
- 30 gr. of granulated sugar
Ingredients for the raspberry Mousse:
- 1 pack of gelatin from Knox
- 325 gr. of seedless raspberry jam
- 3 eggs
- 80 gr. of sugar
- 15 gr. of cornstarch
- 150 gr. of butter
Ingredients for the Chocolate Mousse:
- 240 gr. of chocolate chips of good quality ( i used ghiradhelli)
- 360 gr. of heavy cream
- Fresh fruit for decoration, I used blueberries.
This cake is really easy to make, but requires a bit of time as they are 4 steps to it: the cake, the raspberry mousse, the chocolate mousse and finally the decoration.
- Turn the oven to 350.
- Place the chocolate chips for the chocolate cake into a small container and melt it into the microwave for 60 seconds. Add the butter and mix it in. Set it aside.
- Meanwhile divide the eggs into yolks and egg whites. Place the egg whites into a kitchen mixer and beat them until they are foamy.
- Add the sugar and continue beating the egg whites until they are firm.
- Add the egg yolks into the beaten egg whites and beat them for a few seconds.
- Slowly mix in the egg white mixture into the chocolate mixture and mix it until the cake batter is smooth.
- Spread this cake batter over a deep flexipan and cook it for 8 minutes.
- When the cake is cooked, set it aside to let it cool and prepare the raspberry mousse.
- Empty the gelatin into a small container and pour a tbsp of water over it. Let the gelatin soak and set it aside for a few minutes.
- Meanwhile, pour the content of the jelly into a small saucepan and warm it up over medium temperature.
- While the jelly is warming up, beat the eggs with the sugar just enough so that the sugar is no longer visible.
- Add the cornstarch and mix well. Pour a few tablespoons of the jelly into the egg mixture and mix well.
- Empty the gelatin into the jelly and cook for a few minutes. Add the butter and mix well.
- Add the jelly mixture to the egg mixture. Mix well and cook over low medium heat until the mixture is boiling.
- Pour this mixture over the cake. Shake the pan against your countertop so that the raspberry mixture will spread out evenly and be smooth.
- Place the tray into the freezer for a minimum of one hour.
- To prepare the last layer, you will need all the ingredients for the chocolate mousse.
- Place the chocolate chips into a bowl and microwave it for 2 minutes. Stir. And cook for another 30 seconds if needed, continue cooking until the chocolate is completely melted and is free of lumps.
- Meanwhile place the cream into a large mixer and whip the cream until it is thicker but has still soft peaks.
- Add 1/4 of the whipped cream into the melted chocolate and mix well. Then add the rest and slowly mix well until the mixture is a smooth texture.
- Spread the chocolate mousse over the raspberry mousse and place the tray back into the freezer for another hour.
- Keep the remainder of the mousse into a piping bag and place it into the fridge for later use. You will need it to decorate the cake before serving it.
- To make individual mini portions, you will want to cut 1 1/4 inch squares and pipe a flower on each square. Serve as it or with coffee or tea like we did this week-end;-)
- Let the cake warm up at room temperature for 15 minutes to 30 minutes before eating it. It will be very soft and will melt in your mouth;-) Yum Yum!!
Bon Appetit and Happy Cooking!!!