CHOCOLATE RASPBERRY MIRROR MOUSSE CAKE

Chocolate Raspberry Mirror Mousse Cake image

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

Time 52m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 eggs, separated
1/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa
10 ounces high-quality semisweet chocolate, chopped
2 1/2 cups whipping cream
1 tablespoon vanilla
1 (300 g) bag frozen raspberries, thawed
1/3 cup granulated sugar
2 teaspoons unflavored gelatin
1 (300 g) package frozen raspberries, thawed
1/2 cup raspberry jam
1/2 cup grenadine
1 tablespoon unflavored gelatin

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.