samedi 25 janvier 2020

Chocolate Raspberry Mousse Cake




Ingredients
For the Brownie Layer:
  • 3⅓ oz (3/4 cup) all-purpose flour
  • 2 oz (2/3 cup) unsweetened cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • 4 oz unsalted butter
  • 7¾ oz (1 cup +2 tbsp) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
For the Chocolate Mousse:
  • 9 oz semi-sweet chocolate, finely chopped
  • 1¾ cups heavy cream, divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
For the Raspberry Mousse:
  • 1½ cups fresh raspberries
  • 9 oz white chocolate, finely chopped
  • 1½ cups heavy cream, divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • Pink food coloring, optional
For the Vanilla Mousse:
  • 9 oz white chocolate, finely chopped
  • 1½ cups heavy cream, divided use
  • 4 tbsp honey
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • 2 tsp vanilla bean paste (can substitute vanilla extract)
To Finish:
  • 4 oz semi-sweet chocolate, finely chopped
  • 4 oz heavy cream
  • 1 pint fresh raspberries
  • Chocolate curls or other decorations


Advertisement




Instructions
To make the brownie layer:


  1. preheat the oven to 350 f. 
  2. Line a 9-inch cake pan with parchment and spray nicely with nonstick cooking spray. Whisk collectively the flour, cocoa powder, salt, and baking powder in a small bowl.
  3.  Set apart for now. Dice the butter and place it in a medium saucepan over medium-low warmth. Stir on occasion because the butter melts. Add the sugar, and stir until it melts. 
  4. Don’t permit the mixture to come back to a boil. Eliminate the pan from the heat, and allow it cool to lukewarm. 
  5. As soon as it has cooled, upload the eggs, one after the other, whisking nicely between every addition.
  6.  The combination will start off grainy, however as you add the eggs, it turns into brilliant and smooth. 
  7. Whisk the vanilla in. Sooner or later, upload the dry ingredients, and stir them in with a spatula.
  8.  Scrape the brownie batter into the prepared pan, and bake it for 22-24 mins, until a toothpick comes out with only a few wet crumbs connected. Cool the brownie layer absolutely before proceeding.


Advertisement



Aucun commentaire:

Enregistrer un commentaire