Raspberries, chocolate and Real whipping cream combine irresistibly in this decadent special occasion cake.
Prep. Time 30 mins
Cooking Time 5 mins
Refrigeration Time 2 hrs
Yields 10 servings
8 oz (225 g) bittersweet chocolate, chopped
1/4 cup (84 g) seedless raspberry jam
1/4 cup (60 ml) frozen concentrated raspberry cocktail, thawed and undiluted
(7 g) 1 envelope unflavoured gelatin
1 1/2 cups (270 g) 35 % Real whipping cream
2 tbsp (30 ml) raspberry or orange liqueur , (optional)
2 tsp (10 ml) vanilla extract
2 9-inch (23 cm) round chocolate cake layers
2 cups (266 g) fresh raspberries
Fresh mint
Icing sugar for dusting cake
Instructions Melt chocolate in top of double boiler set over simmering water; set aside.
Place jam in small saucepan set over low heat, stirring until melted. Meanwhile, place raspberry concentrate in small bowl. Sprinkle gelatine over top; let stand 2 min. Turn into jam; stir over low heat until dissolved. Stir jam into chocolate; turn chocolate mixture into large bowl.
Whip cream with liqueur and vanilla extract just until soft peaks form. Stir 1/4 of cream into chocolate mixture; fold in remaining cream.
Slice cake layers in half horizontally. Place 1 cake layer in base of 9-inch (23 cm) springform pan. Spread 1/4 of mousse over top. Top with cake layer and 1/3 of remaining mousse. Scatter 1/2 the berries over mousse. Place cake layer over raspberries, pressing gently. Repeat layering ending with mousse. Garnish with remaining raspberries. Loosely cover with plastic wrap; refrigerate 2 hours.
To unmold cake, run a knife around the inside edge and release springform pan. Garnish with fresh mint, dust with icing sugar.
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