I’m sure you’ve heard the saying ‘the way to a man’s heart is through his stomach’ , but I have to say this applies to women also! Who can resist this delicious mouse cake, baked with love, just in time for Valentine’s day?! Enjoy.
Dark Chocolate and Raspberry Mousse Cake
Serves – 10
Note – You will need a sheet of acetate from a cake or art shop for this recipe.
Ingredients –
380g chocolate fudge brownie packet mix
1 titanium-strength gelatine leaf
450ml thickened cream
200g dark (70%) chocolate, chopped
200g milk chocolate, chopped
3 egg yolks, at room temperature
125g raspberries
1/2 cup (160g) raspberry jam
Freeze dried raspberries or extra raspberries, to serve
Method
- Preheat oven according to brownie packet instructions. Grease a 22cm springform cake pan and line base with baking paper. Prepare brownie mix according to instructions and spread into prepared pan. Bake according to packet instructions, removing 5 minutes before recommended time so it is slightly undercooked. Cool completely (the brownie will pull away from edge of pan). Grease sides of pan and line with the acetate around the brownie and about 5cm above the pan.
- Soak gelatine in cold water for 5 minutes to soften. Place 100ml cream in a small saucepan over low heat and bring to a simmer. Squeeze excess water from gelatine and stir into hot cream mixture.
- Place chocolates in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Cool slighty, then transfer to the bowl of a stand mixer with the paddle attachment. On medium speed beat in the gelatine mixture and yolks until the mixture is smooth and combined. Set aside to cool to room temperature.
- Place remaining 350ml cream in a bowl and whisk to stiff peaks. Beat one third of the cream into chocolate mixture to loosen, then fold remaining cream in, in 2 batches. Fold through two-thirds of the raspberries.
- Spread raspberry jam over the brownie. Pour mousse over the top, then dot remaining raspberries on top. Chill for at least 6 hours or overnight or until set.
- Warm the outside of the pan with a hot cloth, then gently release cake from pan. Scatter with freeze-dried or extra fresh raspberries to serve.
Source – delicious.com.au