Source in .scx format of Chocolate Raspberry Mousse Cake
<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
<!--
Shop'NCook recipe exchange format
Generated by Shop'NCook 3.1 (http://www.shopncook.com/)
DTD: http://www.rufenacht.com/shopncook.dtd
-->
<!DOCTYPE ShopNCook>
<?xml-stylesheet href="shopncook1.css" type="text/css"?>
<ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en">
<RecipeList>
<Recipe recipeId="36407" locale="en">
<RecipeHeader>
<RecipeTitle>Chocolate Raspberry Mousse Cake</RecipeTitle>
<Category></Category>
<NbPersons>12</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Flourless Chocolate Cake Layer:</IngredientText>
<Ingredient id="1828" quantity="7.0" unit="ounces" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="7.0" unit="ounces">7 ounces</IngredientQuantity>
<IngredientItem>semi-sweet chocolate</IngredientItem>
<IngredientComment>finely chopped</IngredientComment>
</Ingredient>
<Ingredient id="1759" quantity="6.0" unit="tablespoons" comment="unsalted" defaultState="true" weightGram="14.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="6.0" unit="tablespoons">6 tablespoons</IngredientQuantity>
<IngredientItem>unsalted butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="767" quantity="1.5" unit="teaspoons" comment="" defaultState="true" weightGram="4.3333335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.5" unit="teaspoons">1 1/2 teaspoons</IngredientQuantity>
<IngredientItem>pure vanilla extract</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="313" quantity="4.0" unit="large" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="large">4 large</IngredientQuantity>
<IngredientItem>eggs</IngredientItem>
<IngredientComment>separated</IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="1.0" unit="pinch" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="pinch">pinch</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1790" quantity="0.3333333333333333" unit="cup" comment="light" defaultState="true" weightGram="220.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.3333333333333333" unit="cup">1/3 cup</IngredientQuantity>
<IngredientItem>light brown sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>Preheat oven to 325 degrees Fahrenheit. Prepare a 9" springform pan or heart shaped springform pan by removing and turning the base upside down, setting it inside the ring, and clamping the pan. Generously grease the sides and base of the pan with butter.
Place chocolate and butter in a large heatproof bowl. Prepare a double boiler by filling a saucepan with 1" of water and setting it over low heat on the stove. Set the chocolate filled bowl over the pan and allow the chocolate and butter to melt slowly, stirring often. Remove melted chocolate from stove top and allow to cool for about 5 minutes. Stir in the vanilla and egg yolks.
Whisk egg whites and salt until foam forms. Sprinkle in about 1/2 of the brown sugar and whisk until combined. Add the rest of the brown sugar and whisk to soft peaks (pick up the whisk and the eggs should form a peak but flop over.) You can use a stand mixer or handheld mixer for this process if you desire, just don't over beat the eggs or they will become like Styrofoam.
Gently fold 1/3rd of the egg whites into the chocolate mixture. Fold in remaining egg whites being careful to not deflate the egg whites. Pour batter into the prepared pan. Bake for 15-18 minutes. The cake will have risen, the edges will look set, and the center will spring back when touched. Set aside to cool for one hour. Once cooled, the cake will sink down in the center.
Chocolate Mousse Layer:</IngredientText>
<Ingredient id="1971" quantity="1.5" unit="cups" comment="" defaultState="true" weightGram="240.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.5" unit="cups">1 1/2 cups</IngredientQuantity>
<IngredientItem>heavy whipping cream</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1828" quantity="12.0" unit="ounces" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="12.0" unit="ounces">12 ounces</IngredientQuantity>
<IngredientItem>semi-sweet chocolate</IngredientItem>
<IngredientComment>finely chopped</IngredientComment>
</Ingredient>
<Ingredient id="181" quantity="3.0" unit="tablespoons" comment="" defaultState="true" weightGram="14.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity>
<IngredientItem>water</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1508" quantity="3.0" unit="tablespoons" comment="" defaultState="true" weightGram="12.599999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2156" quantity="3.0" unit="" comment="" defaultState="true" weightGram="17.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="">3</IngredientQuantity>
<IngredientItem>egg yolks</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>Whisk whipping cream to soft peaks. Set aside. Melt the chocolate in a large bowl. Click here for detailed instructions. Pour water and sugar in a small saucepan and bring it to a boil over medium heat. Stir until the sugar is dissolved creating a simple syrup. Whisk egg yolks in a medium bowl. Continue to whisk while slowly adding a small amount of simple syrup. Slowly drizzle in the remaining simple syrup continually whisking. Combine eggs with melted chocolate, stirring until well incorporated. Heat chocolate mixture in the microwave for 15 seconds then stir. Add one third of the whipped cream and whisk until well incorporated. Gently fold in the remaining whipped cream until fluffy. Pour mousse over the chocolate cake layer. Spread evenly over top then refrigerate the cake for 30 minutes.
White Chocolate Raspberry Mousse:</IngredientText>
<Ingredient id="181" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="14.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity>
<IngredientItem>water</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1406" quantity="1.0" unit="teaspoon" comment="" defaultState="true" weightGram="2.3333333" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="teaspoon">1 teaspoon</IngredientQuantity>
<IngredientItem>unflavored gelatin</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1174" quantity="16.0" unit="ounces" comment="frozen" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="16.0" unit="ounces">16 ounces</IngredientQuantity>
<IngredientItem>frozen raspberries</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1508" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="12.599999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1827" quantity="6.0" unit="ounces" comment="white" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="6.0" unit="ounces">6 ounces</IngredientQuantity>
<IngredientItem>white chocolate</IngredientItem>
<IngredientComment>finely chopped</IngredientComment>
</Ingredient>
<Ingredient id="1971" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="240.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>heavy whipping cream</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>Garnish:</IngredientText>
<Ingredient id="1174" quantity="8.0" unit="ounces" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="8.0" unit="ounces">8 ounces</IngredientQuantity>
<IngredientItem>fresh raspberries</IngredientItem>
<IngredientComment>rinsed and patted dry</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Pour water into a small bowl. Sprinkle gelatin over top and set aside for 5 minutes to bloom. Pour frozen raspberries into the bowl of a food processor and puree. Pour puree into a fine mesh strainer set over a bowl. Allow the raspberry juice to drip into the bowl. Press on the solids to get as much juice out of the puree as possible. Discard solids. Pour raspberry juice into a small saucepan. Add sugar. Bring to a boil over medium heat. Continue to boil, stirring often until the juice reduces to 1/2 cup, about 5 minutes. Remove from heat and add the bloomed gelatin. Stir until the gelatin is dissolved. Put chopped white chocolate into a large bowl. Pour hot juice over chocolate. Allow to sit for 3 minutes. Stir until melted and smooth.
Whisk cream to soft peaks. Whisk 1/3rd of the whipped cream into the white chocolate mixture. Gently fold in the remaining whipped cream until light and fluffy. Pour over the chocolate mousse layer and spread evenly. Refrigerate for at least 3 hours.
Remove from refrigerator. Run a thin knife or offset spatula around the edge of the pan. Release the latch on the pan and carefully remove the metal ring from the cake. Set on a cake stand. (I usually put a dab of frosting or something on the plate to hold the cake in place.) Arrange raspberries in a heart on top of the cake just before serving.
Cake (without raspberry garnish) will keep in the refrigerator for up to 5 days. Keep in a cake dome to keep refrigerator smells out. Serves 8-12.
</RecipeText>
</Recipe>
</RecipeList>
</ShopNCook>
Back to the recipe