Chocolate Raspberry Mousse Cake


imageOn 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”.

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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.

  1. Turn the oven to 350.
  2. 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.
  3. Meanwhile divide the eggs into yolks and egg whites. Place the egg whites into a kitchen mixer and beat them until they are foamy.
  4. Add the sugar and continue beating the egg whites until they are firm.image
  5. Add the egg yolks into the beaten egg whites and beat them for a few seconds.image
  6. Slowly mix in the egg white mixture into the chocolate mixture and mix it until the cake batter is smooth.
  7. Spread this cake batter over a deep flexipan and cook it for 8 minutes.image
  8. When the cake is cooked, set it aside to let it cool and prepare the raspberry mousse.image
  9. 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.
  10. Meanwhile, pour the content of the jelly into a small saucepan and warm it up over medium temperature.
  11. While the jelly is warming up, beat the eggs with the sugar just enough so that the sugar is no longer visible.image
  12. Add the cornstarch and mix well. Pour a few tablespoons of the jelly into the egg mixture and mix well.
  13. Empty the gelatin into the jelly and cook for a few minutes. Add the butter and mix well.image
  14. Add the jelly mixture  to the egg mixture. Mix well and cook over low medium heat until the mixture is boiling.
  15. Pour this mixture over the cake. Shake the pan against your countertop so that the raspberry mixture will spread out evenly and be smooth.image
  16. Place the tray into the freezer for a minimum of one hour.
  17. To prepare the last layer, you will need all the ingredients for the chocolate mousse.
  18. 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.
  19. Meanwhile place the cream into a large mixer and whip the cream until it is thicker but has still soft peaks.
  20. 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.
  21. Spread the chocolate mousse over the raspberry mousse and place the tray back into the freezer for another hour.
  22. 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.image
  23. 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;-)image
  24. 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!!image

Bon Appetit and Happy Cooking!!!

Yummy Chocolate Flourless Cake


It was late, already 10 pm and I still needed to find a dessert to accompany a meal I was to bring a sick friend. So since I did not want to spend my night in the kitchen because I had to teach school in the morning, I thought of this recipe. It is even more simpler that the Molten chocolate I posted a week ago. It has very few ingredients, it is fast to prepare, it takes no time to cook,  and it tastes wonderful!!!

I will say it is a WINNER!!!!!

This recipe calls for 12-14 people so I actually divided it in half for my friend.

You will need the following ingredients: 8 large eggs (cold), 1 pound bittersweet or semisweet chocolate (chopped coarse), 16 tablespoons (2 sticks) unsalted butter (cut into 16 pieces), 1/4 cup strong coffee or liqueur (nut, coffee or orange flavor), Confectioners’ sugar or cocoa powder for dusting on cake.

First preheat your oven to 325 degrees F.  Then beat the eggs in a mixing bowl on high speed until volume doubles, about 5 minutes. Melt the chocolate and butter (with coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water until smooth and very warm, stirring once or twice. Using spatula, fold one-third of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of foam, until mixture is totally homogenous. Scrape butter into mold and smooth surface with spatula if you are using a normal cakeware. But you can skip this step if you are using the silicone mold ( non-stick;-)

Bake until cake has risen slightly, edges are just beginning to set, thin-glazed brownie like crust has formed in surface and instant-read thermometer inserted halfway into center reads 140 degrees F, 20 to 25 minutes. Transfer mold to cooling rack and cool to room temperature. Cover and refrigerate overnight for up to 4 days. About 30 minutes before serving, unmold. Sieve light sprinkling of confectioners’ sugar or unsweetened cocoa powder over cake to decorate, if desired.      Et VOILA!!!!

Was it simple enough:-)

For this recipe, I used my flower mold. Doesn’t it look great?!

Using those silicone molds make your food look incredible effortless. If you need one, call me at 864-494-4494

Happy Eating!!!!!