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Cake with raspberry mousse and chocolate

Cake with raspberry mousse and chocolate


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countertop-melze the chocolate with the butter and let it cool.

Mix the egg whites with the sugar and salt powder, add the yolks one by one and mix well after each one.

Add the chocolate and mix, add the flour mixed with the baking powder and mix.

Pour into the tray lined with baking paper and put in the preheated oven for about 30 minutes on medium heat (to pass the test with the toothpick) let it cool well and then cut into 2.

Chocolate mousse-melt the chocolate with 150 ml of whipped cream (be careful not to boil it).

When it has cooled, add 1 tablespoon of gelatin, mix and let cool.

Mix the rest of the whipped cream and mix it with the cooled chocolate mixture.

Raspberry mousse-Mix the raspberries (thawed), mix the raspberry puree with hydrated gelatin, put it in the fridge while mixing the whipped cream and then add the raspberries and homogenism (let it cool until we assemble the cake)

Assembly-Place the first sheet, put the compositions in 2 bags and alternate the compositions (like a chess), add the 2nd sheet and decorate as you like


Cake with raspberry mousse and dark chocolate mousse

It's as I expected, I tell you here at many years, to remain so beautiful from all points of view a beautiful girl inside and out, I can't wait for the recipe! Gabriela.

Happy birthday and I gladly serve a slice of your birthday! Many kisses!

Happy birthday! Good health, fulfilled wishes and moments of happiness with your loved ones. The cake looks wonderful.

Happy Birthday! I wish you good health and happiness. I kiss you dearly.

happy Birthday and good health. the cake looks great!

Happy Birthday! Beautiful and healthy!

Happy birthday and happy with many accomplishments !! Delicious slice, I do not refuse! Up puup

I also hated you in the kitchen, I tell you here that I admire you and you are a very bright presence in the virtual area of ​​the kitchen. Happy birthday Paula!

Happy birthday my dear, the cake is gorgeous. Many kisses!

Happy Birthday!! The cake looks great !!

Happy birthday beautiful girl! May God keep you healthy for a long time to come before we enjoy your wonderful recipes! : *

Happy birthday my love, to be healthy and happy and to delight us a lot from now on with your delicious recipes. I kiss you and I look forward to the recipe of the delicious birthday cake that I plan to prepare as soon as possible for an anniversary. of the soul.Gianina.

Happy birthday and may God give you all the best!

My dear ones, thank you very, very much for your beautiful wishes. I kiss you dearly!

Can chocolate cream be prepared longer before assembly or only half an hour before? I think it would get too hard or not?

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About the author

Hi, it's Paula! I am the author of the blog, the person behind the camera and the one wearing the apron in the kitchen. I invite you to discover the delicacies presented on Enjoy Dessert!


Cake with raspberry mousse and dark chocolate mousse

It's as I expected, I tell you here at many years, to remain so beautiful from all points of view a beautiful girl inside and out, I can't wait for the recipe! Gabriela.

Happy birthday and I gladly serve a slice of your birthday! Many kisses!

Happy birthday! Good health, fulfilled wishes and moments of happiness with your loved ones. The cake looks wonderful.

Happy Birthday! I wish you good health and happiness. I kiss you dearly.

happy Birthday and good health. the cake looks great!

Happy Birthday! Beautiful and healthy!

Happy birthday and happy with many accomplishments !! Delicious slice, I do not refuse! Up puup

I also hated you in the kitchen, I tell you here that I admire you and you are a very bright presence in the virtual area of ​​the kitchen. Happy birthday Paula!

Happy birthday my dear, the cake is gorgeous. Many kisses!

Happy Birthday!! The cake looks great !!

Happy birthday beautiful girl! May God keep you healthy for a long time to come before we enjoy your wonderful recipes! : *

Happy birthday my love, to be healthy and happy and to delight us a lot from now on with your delicious recipes. I kiss you and I look forward to the recipe of the delicious birthday cake that I plan to prepare as soon as possible for an anniversary. of the soul.Gianina.

Happy birthday and may God give you all the best!

My dear ones, thank you very, very much for your beautiful wishes. I kiss you dearly!

Can chocolate cream be prepared longer before assembly or only half an hour before? I think it would get too hard or not?

Leave a Reply Cancel reply

About the author

Hi, it's Paula! I am the author of the blog, the person behind the camera and the one wearing the apron in the kitchen. I invite you to discover the delicacies presented on Enjoy Dessert!


Mousse cake with chocolate sponge cake and raspberry jelly!

An airy dessert, fine and full of flavor! The recipe is a bit meticulous, but not complicated at all, and with a little patience you get an exceptional result!

INGREDIENT:

For sponge cake:

For raspberry jelly:

-250 g of fresh raspberries

-80 gr of raspberry jelly (powder)

For raspberry mousse:

-250 ml of cream for cream 33-35%.

For white chocolate mousse:

-300 ml of cream for cream 33-35%.

METHOD OF PREPARATION:

1.Prepare the sponge cake. Combine flour, cocoa and salt.

2. Beat the eggs with sugar for 7 minutes, until the composition becomes light in color.

3. Gradually incorporate the mixture of dry ingredients, mixing with a spatula.

4. Pour the melted butter and mix until smooth.

5. Transfer the dough to the tray lined with baking paper and distribute it in an even layer, forming a round top.

6.Put the tray in the preheated oven up to 180 ° С for 12-15 minutes.

7. Allow the countertop to cool, then cut a circle 18 cm in diameter using a pastry ring.

8.Prepare the jelly. Pour boiling water over the powdered jelly, mix and allow the composition to cool to room temperature.

9. Wallpaper the base of a 16 cm pastry ring with plastic wrap and the edges with acetate foil. Place the raspberries, pour 1/3 of the jelly and refrigerate for 15 minutes. Add the remaining jelly and put the ring back in the fridge for another 2 hours.

10.Prepare the raspberry mousse. Mix the gelatin with water and leave it for 10 minutes.

11. Transfer the raspberries and sugar to a saucepan, which you put on medium heat and bring the composition to a boil, stirring.

12. Add the gelatin and mix until completely melted.

13. Pass the composition through a sieve to remove the seeds.

14. Beat the cream with the mixer until you get medium peaks.

15.Add the raspberry puree and mix with a spatula until smooth.

16. Remove the raspberry jelly on a sheet of foil, remove the pastry ring, then the acetate foil. Place a larger 18 cm pastry ring so that the raspberry jelly is in the middle. The walls of the ring must be lined with acetate foil.

17. Glue the foil to the ring and pour the raspberry mousse. Gently shake the form so that the mousse is evenly distributed, and refrigerate for 2 hours.

18.Prepare the white chocolate mousse. Mix the gelatin with water and leave it for 10 minutes.

19. Pour the milk over the broken chocolate pieces and melt it in a bain marie.

20.Add the gelatin and mix until completely melted.

21. Beat the cream with the mixer until you get medium peaks.

22. Gradually incorporate the cream into the chocolate composition, mixing carefully with the spatula.

23. Remove the cake from the refrigerator and remove the ring, then the acetate foil. Place a 21 cm ring lined with acetate foil and make sure the mousse is in the middle.

24. Glue the foil to the ring, pour the chocolate composition, place the sponge cake in the middle, deepening it slightly, and put the cake in the fridge for 4-6 hours.

25. Remove the ring, remove the acetate foil, turn the cake over on the plate and remove the foil.


Gelatin is hydrated in cold water for 5 minutes.

In a saucepan put: raspberries, water and sugar and simmer for 4 minutes.

Add the starch dissolved in a little water and mix until it thickens.

Add hydrated gelatin, mix, and pass the whole composition through a sieve.

Cover with cling film and allow to cool.


Chocolate cake with raspberry mousse and chocolate

I made this cake for some unannounced guests and it's quite easy to make. The waiting time is longer than it takes to prepare the cake.

3 eggs
65 ml of warm water
1 teaspoon vanilla essence
100 g sugar cough
75 g flour
25 g cocoa
1 teaspoon baking powder

1. Preheat the oven to 190 degrees C and prepare a cake pan.

2. Mix the yolks and warm water until they become frothy. Add vanilla and sugar and continue mixing until you get a thicker and lighter cream (the sugar must be dissolved).

3. Flour, cocoa and baking powder are passed through a sieve and gradually added to the yolks (in 3 batches). Mix everything well.

4. Whisk the egg whites hard. Half of the egg whites mix well with the above composition, and the rest of the half is easily incorporated, without removing too much air from the foam.

5. Pour everything into the lined tray and bake for 20-25 minutes.

6. When baked, cool on the grill, then cut in half.

120 g dark chocolate
2 tablespoons whipped cream
15 g butter

Melt together over low heat. When it has melted, pour the chocolate over what will be the top of the countertop. Usually I turn the countertop when I take it out to cool and use the bottom because it is perfect, without risers. Make the desired shapes on the chocolate and draw the slices easily with a knife so it will be easier to cut the cake after the chocolate has hardened.

225 g pitted frozen raspberries *
4 tablespoons Chambord (raspberry liqueur or if you have not replaced with water)
90 g melted dark chocolate
4 g gelatin soaked in 6 tablespoons warm water
45 g powdered sugar
475 g fresh

1. * Raspberries are thawed, mashed and strained. The specified quantity is after straining, I started with 340 g of raspberries and it resulted in 225 g after straining).

2. The gelatin is soaked in water and then dissolved over low heat.

3. Beat the whipped cream hard, add the sugar and the chambord and beat a little more. Then add raspberries, chocolate and gelatin and mix.

1. Place the base of the cake on a plate and place a cake ring around it.

2. Pour the cream and even out.

3. Place the chocolate-covered top on top and let it cool for at least 2-3 hours.


Pavlova with chocolate and raspberry mousse

Even if at first sight it seems complicated to make Pavlova with chocolate and raspberry mousse, it's not at all, on the contrary !!

I don't know how you are, but when I'm stained, I don't give up until I finish what I'm proposing. I really only do what I know how to do and what I enjoy! One of my great passions is cakes and I like to eat and prepare them.

This cake gave me a lot of trouble, I was in Lisbon and I ate in a market somewhere in the center, but I will write about it in a future article. There were so many tuna bars and restaurants that you didn't even know where to choose, and after a few laps, I stopped to grab some food, leaving the dessert for later or not at all, because the initial order was a portion for each of us, but arriving in front of the window, we took something else, so the dessert would be out of the ordinary. I was so full that we were almost ready to leave the market but on the way back, a chocolate cake, slightly crunchy, creamy but also extremely chocolatey, would catch my eye, it was the cake we actually fell in love with, so I also took the last 4 remaining slices. Since then I have tried to reproduce it, but until today nothing resembled what I ate in the market. Today I am glad that I can share this wonderful recipe with you.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.


Ingredients for pavlova countertops:

  • 6 egg whites
  • 1 pinch of salt
  • 1/2 teaspoon lemon salt
  • 2 tablespoons apple cider vinegar
  • 300 g caster sugar
  • 2 tablespoons vanilla extract
  • 22 g of good quality cocoa
  • 7 g starch

Ingredients for mousse:

  • 90 ml of water
  • 50 g caster sugar
  • 300 g dark chocolate with 60% cocoa
  • 350 ml of natural cream from cow's milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon cognac
  • 350-400 g raspberries

Preparation for pavlova countertops:

Preheat the oven to 170 degrees Celsius.

Mix the cocoa with the starch and pass them through a fine sieve.

In a large bowl put the egg whites together with the lemon salt and salt powder. We beat at first on low speed until it starts to leave light shapes. Gradually add a tablespoon of sugar and beat until the sugar is completely melted.

Add the vanilla extract, cocoa mixed with starch and with a spatula mix with light movements from bottom to top. We do not insist too much, so as not to destroy the foam.

We spread 2 baking sheets and draw circles with a diameter of & # 8230 & # 8230

Divide the meringue into 2 equal parts and spread it inside the circles and quickly put them in the preheated oven at 170 degrees and reduce the temperature to 120 degrees. Bake for an hour and 25 minutes, during which time we do not open the oven door at all.

After a while, turn off the oven and crack the door and leave the trays inside until the oven cools completely.

How to prepare the chocolate mousse:

Put the water with the sugar in a saucepan over low heat until the sugar melts. Pour the syrup over the chocolate, add the cognac and vanilla extract. Leave for 1 minute and then mix.

Beat the cream until it leaves light waves on the surface.

Incorporate a third of the amount of cream into the chocolate composition, stirring lightly, but do not mix perfectly, add the rest of the whipped cream and mix with a spatula with light movements from bottom to top.

Carefully peel the tops off the baking paper. Being very tender, some edges will break, do not worry, we will use them for decoration.

On a plate we carefully place a countertop, we come with half the amount of cream, the second countertop, the remaining cream and we spread lightly.

Garnish with raspberries, mint and remaining crumbs. We leave it in the pantry for 2 hours in the cold after which we can cut and serve, just in case you have patience.

Not quite simple, but very tasty and good-looking as well. All I can do is wish you good luck and good appetite!


Video: Raspberry Chocolate Mouse (June 2022).


Comments:

  1. Riordan

    In my opinion, it is error.

  2. Faular

    All above told the truth.

  3. Roderik

    As much as you like.



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