This is a creamy, smooth, chocolaty mousse with a shimmering raspberry crown. You can make it ahead of time (in stages if you want) just follow the easy steps.
Provided by Olha7397
Categories < 60 Mins
Time 52m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, beat egg yolks, vanilla all but 2 tbsp.
- of the sugar for 2 minutes or until light.
- Sift flour and cocoa over top; stir until incorporated and thick.
- In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp.
- of remaining sugar until stiff peaks form.
- Stir one-third of egg whites into batter.
- FOLD in remaining whites.
- Grease side of 9-inch springform pan; line bottom with parchment paper.
- Pour in batter.
- Bake in centre of 400 F.
- oven for 12 minutes or until cake pulls away from side of pan.
- Let cool in pan on rack.
- Turn out onto rack; peel off paper.
- (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) CHOCOLATE MOUSSE: Place chocolate in bowl.
- In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth.
- Place bowl in larger bowl filled with ice water.
- Let stand, stirring often, for about 30 minutes or until very cold.
- Press raspberries through fine sieve into small saucepan; stir in sugar.
- Sprinkle with gelatin; let stand for 1 minute.
- Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved.
- Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
- Clean cake pan; line bottom and side with parchment paper.
- Return cake to pan.
- With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture.
- Spread over cake to side of pan.
- Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm.
- (Make-ahead: Refrigerate for up to 24 hours.) RASPBERRY GLAZE: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine.
- Sprinkle with gelatin; let stand for 1 minute.
- Warm over medium heat, stirring, for 5 minutes or until dissolved; strain.
- Refrigerate for 20 minutes or until cool but pourable.
- Pour over mousse.
- Refrigerate for 1 hour or until glaze is firm.
- If you wish decorate around the cake with fresh raspberries.
- Makes 12 to 16 servings.
- Canadian Living Cooks.
Nutrition Facts : Calories 489.9, Fat 31.9, SaturatedFat 19.5, Cholesterol 103.2, Sodium 47, Carbohydrate 53.9, Fiber 6.9, Sugar 35.2, Protein 7
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