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!!!

Raspberry and Rose Napoleon


photo 5

I love living here in the States. I love the weather, the people, the opportunity, everything.

If there is something that I miss, though, it is my family. Luckily as a teacher I have my summer off which gives me the time and opportunity to travel. So every year for the past 10 years, Lisa, Theo and myself ( or les Trois Mousquetaires, as we like to call each others) we travel, visit family and sightsee France and Europe.

This year it was the surrounding of Paris with all its beautiful cattles: Fountainebleau, Chantilly, VilleComte…
photoand Berlin. photoIf our trip is different every year, there is one thing  that stays constant, it is our usual lunch at La duree. We have made it our yearly treat. we love to go there because the setting is beautiful, the food is wonderful and it is just fun to be there;-). Plus the desserts over there are always out of this world!!!

I am sure that you can already guess what i order each time?!? Yes, it is chocolate, of course. My dessert this year looked like this… pretty?! right;-)photo

Theo ordered a very fancy ice-cream, and lisa ordered a rose and raspberry napoleon.

I did not say a word when she ordered that dessert because i did not want to dissuade her from her choice, but I did not think that she would like the rose flavor since she does not like my rose macaron. But to my surprise, she loved it, loved it.

Well this Sunday, for our dessert treat I decided to make that for our dessert. I somewhat followed the recipe that Stephane Glacier propose in his book Tartes, Gouters, et Entremets, but I changed a few things to make it easier. 

This dessert looks very hard to make, BUT IT IS NOT so I hope that you will give it a try. It is worth it. Yes!!!

Proof??? my daughter asked I made two so that she would not have to share hers;-)

photo 3

Ingredients for a square for 4 people:

  • 1 puff pastry package thawed at room temperature for 40 minutes.
  • 1 box of raspberry box of about 6 oz. 
  • 1/4 cup of granulated sugar for the puff pastries.

Ingredients for the Creme Patissiere, or Pastry cream:

  • 250 gr. or 1 1/4 cup of whole milk,
  • 3 egg yolks,
  • 40 gr. or 3 tbsp of granulated sugar,
  • 10 gr. or 3 tsp. of flour,
  • 10 gr. or 3 tsp. of corn flour,
  • a pinch of salt,
  • 1 stick of butter.
  • 1 tsp of vanilla extract
  • 1/2 tsp of rose extract.
  1. Place the puff pastry sheet on the roulpat and with a rolling-pin, spread the dough out to make a rectangle of 13″ by 9.5″.
  2. Place the pastry onto a silpat that you would have previously placed on a perforated sheet. With a fork, prick the pastry. photo 2
  3.  Place another silpat on top, and place it in the fridge. Let it rest for at least 30 minutes to an hour.
  4. Turn the oven to 356.
  5. Remove the pastry from the fridge. When the oven is at temperature, place another perforated sheet above the silpat to prevent the dough from rising when it will cook in the oven.
  6. Bake the puff pastry for 30 minutes. It should be golden.photo 3
  7. Remove the puff pastry from the oven.
  8. Turn the oven to 450.
  9. Sprinkle some sugar all over the baked pastries and when the oven is at 450, place the pastry back into the oven for 6-7 minutes or until the sugar has completely melted and has become caramel. Be careful to watch that the sugar is not burning. photo 2
  10. While the puff pastry is cooking, prepare the mousseline cream.
  11. In a small saucepan warm up the milk and bring the mixture to boil.
  12. Meanwhile, in large bowl, beat the egg yolks with the sugar until the mixture becomes whitish.
  13. Add the flour and the corn starch to the eggs and mix.
  14. Pour the hot milk into the egg mixture and stir.
  15. Place the milk/ egg mixture back onto the stove and cook until the mixture is bubbling and is becoming really thick. Remove the pastry cream from the stove, place it into a bowl, add the vanilla and stir well.
  16. Cover it tightly with a plastic wrap and let it cool.
  17. When the cream is completly cool, place it in kitchen mixer. Add the soft butter and whip until the mixture is fluffy. Add the 1/2 tsp of rose extract. Set aside.
  18. Remove the pastry from the oven, and let it cool completly.
  19. Let the puff pastries cool completely before assembling the dessert.
  20. With a sharp knife, cut each pastry into 2 rectangles of 9″ by 6″.photo 3
  21. Place one rectangle on a plate, and place rasberries all around the rectangle. Pipe the cream inside the rectangle of raspberry. photo 2Place a few more rasberry in the middle of the rectangle to create leverage for the top tier of the cake.
  22. Top the cream with another rectangle of cooked pastry.photo 5
  23. With the piping bag and the small round tip, pipe the cream all over the second rectangle.  photo 1
  24. Place another rectangle atop the cream.
  25. Cut a waxed paper, or aluminium a bit smaller than the top rectangle.photo 2
  26. Lay it on the top puff pastry, and with a  powdered sugar sifter, sprinkle some sugar for decoration. Add a few fruits et voila!!!photo 3photo 4photo 5

Bon Appetit and Happy Cooking!!!