Chocolate & Raspberry Mousse Cake With Mirror Glaze | Flourless Chocolate Sponge | Eggless Mousse
Chocolate & Raspberry is a beautiful flavour combination. This Chocolate & Raspberry Mousse Cake with Chocolate Mirror Glaze will have your taste buds dancing. Two great things about this dessert - It is a light flourless chocolate sponge and both the chocolate and raspberry mousse are eggless. It's a win, win dessert, you will not be disappointed!
Learn how to make fantastic desserts watching the on-line courses in ENGLISH held by Chef LORIS OSS EMER, one of the greatest Italian pastry chefs, who is followed by more than 17K students. CLICK HERE►►
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***RECIPES BELOW***
Check out some of my other videos:
STRAWBERRY & VANILLA PANNA COTTA -
STRAWBERRY AND CREAM LAYER CAKE -
VANILLA BUTTERMILK CAKE -
TIRAMISU -
STICKY TOFFEE -
PERFECT CHOCOLATE CAKE -
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*CHOCOLATE SPONGE - FLOURLESS
6 Egg yolks
6 Egg whites
120g (1/2 cup) Semi-sweet chocolate – chopped or use chocolate coins/chips to be melted
50g (1/4 cup) Sugar – For egg yolk
30g (2 tbsp) Sugar – For egg white
1 tsp Vanilla extract
¾ tsp Cream Tartar
**SIMPLE SYRUP – To lightly soak sponge layers
50ml (1/4 cup) Water
35g (1/3 cup) Sugar
1 tsp Vanilla Extract
***CHOCOLATE MOUSSE – EGGLESS
1 tsp Powdered gelatin
1 tbsp Cold water
2 tbsp Boiling water
80g (3/4 cup + 1tsp) Icing Sugar
25g (1/4 cup) Cocoa Powder
240ml (1 cup) Whipping cream
1 tsp Vanilla extract
****RASPBERRY MOUSSE – EGGLESS
¾ tsp Powdered gelatin
200g (1 cup) Frozen raspberries, thawed
8.75ml (1 tsp + ½ tsp + ¼ tsp) Milk
25g (2 tbsp) Icing sugar
150ml (2/3 cup) Whipping cream
*****CHOCOLATE MIRROR GLAZE
Gelatin Mix
18.5ml (1 tbsp + ½ tsp + ¼ tsp) Water
2 tsp Powdered gelatin
Mirror Glaze Mix
79ml (1/3 cup) Water
79ml (1/3 cup) Whipping Cream
50g (1/2 cup) Cocoa powder
112.5g (1/2 cup) Sugar
I have given cup measurements; however, my biggest suggestion is to use kitchen scales. This will provide the most accurate way to bake all your yummy creations and will make your baked goods and desserts super professional.
Check out this link to YouTuber ‘Sugar Geek Show’, who explains the reasons why it is best to use a kitchen scale for baking:
Top 10 best Kitchen Scales 2021 -
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I owe all of my baking skills to my Mum; as a child I remember spending every Saturday with her whisking up yummy creations from scratch. I believe that everyone has the potential to learn baking and decorating skills with the right tips and tricks. I take great pleasure in seeing people reach their full potential, gain self-confidence, become whole and achieve life-changing results through using creative arts.
You all have the ability to create, allow yourself to dream, so let the creating, baking and artist cake creations begin.
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Music: – Skewls Owt – Noir Et Blanc Vie, Fender Bender - Bad Snacks
With Love,
Thanks for watching!
DELICIOUS Raspberry Mousse CAKE | Soft mousse texture and fresh raspberry flavor | Baking Cherry
This raspberry cake is the perfect holiday dessert! You will love the soft vanilla cake paired with the sweet tartness of the raspberry mousse. So delicious!
0:00 - Intro
0:07 - Making the Raspberry Puree
1:49 - Making the Vanilla Cake
3:34 - Making the Rasberry Filling
6:50 - Unmolding the Cake
7:28 - Serving the Cake
7:42 - Eating this Delicious Raspberry Mousse Cake
#cake #recipe #dessert
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Layered Chocolate Raspberry Cake
A deliciously rich and moist four-layered Chocolate Raspberry Cake is the perfect decadent dessert for any special occasion. Four layers of dark chocolate cake, creamy chocolate frosting, and a luscious raspberry filling. The entire cake is frosted with a silky ganache that envelops this gorgeous masterpiece. It is pure indulgence!
Chocolate and raspberry mousse cake: too delicious not to try it!
This cake has all the flavor you desire in a decadent dessert!
INGREDIENTS
• 250ml milk
• 360g flour
• 250g sugar
• 50g cocoa
• 250g cream
• 150ml oil
• 20g baking soda
• 3 eggs
• 120g sour cream
• salt
For the raspberry mousse:
• 500ml cream
• 500g raspberries
• 20g gelatin
• 100g sugar
METHOD
Dough: Mix flour, sugar, cocoa, soda, and salt. Then add milk, eggs, sour cream, butter, cream. Mix to combine. Pour the dough into a baking sheet. Bake at 180C/350F for 40-50 minutes
Mousse: Beat raspberries with a blender, strain through a sieve. Add sugar, gelatin. Beat the cream to the peaks and add the cooled raspberries.
Pour mousse onto the cooked chilled biscuit. Flatten. Cool.
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Try also this recipe to:
Mousse Cake with White Chocolate and Raspberry Mousse Heart Insert | Heart Surprise Cake
Mousse Cake with White Chocolate and Raspberry Mousse Heart Insert | Heart Surprise Cake
The link to the mirror glazing will be added very soon.
Mousse Cake is my favourite kind of cake. Raspberry mousse marries nicely with white chocolate. This cake has the perfect combination of flavors and textures and it is the perfect dessert for valentine's day!
The dessert consists of
an almond fondant biscuit as a base
White chocolate crunch
White chocolate mousse
Raspberry mousse
Mirror glaze
Ingredients:
Almond Fondant:
70g (1/2 cup) Raspberries (frozen or fresh)
2 Eggs
33g (1/3 cup) Alomd flour / Almond meal
8g (1 not packed tbsp) Corn starch
20g (1 1/2 tbsp) Butter
35g (3tbsp) White sugar
45g (1/3 cup) All purpose flour
Raspberry Mousse:
250g (2 cups) Raspberries
150ml(2/3 cup) Heavy cream
8g (1 1/2 tbsp)Icing sugar
80g (2/5 cup) White sugar
4 (7g )Gelatin sheets or 1 1/2tbsp Powder gelatin
White Chocolate Crunch
70g Lacy Crepes / Butter waffers / Rice crispies
40g (1/2 cup) Almond flakes
70g (2.5 oz)White chocolate
White Chocolate Mousse:
100g (3.5 oz) White chocolate
200ml (7/8 cup )Heavy cream
4 (7g) Gelatin sheets 1 1/2tbsp Powder gelatin
For a no-bake version, you can use a horizontally slices pound cake, or cheese cake base (biscuits and butter)
CHOCOLATE CAKE with RASPBERRY mousse filling recipe | RASPBERRY CAKE RECIPE EASY
CHOCOLATE CAKE with RASPBERRY mousse filling recipe | RASPBERRY CAKE RECIPE EASY
#raspberrycakerecipe #raspberrycake #yummycake