Chocolate-Raspberry Mousse Cake. Gorgeous! With a minor adjustment - it's our Passover dessert

deb-in-mi

Well-known member
I just discovered "Cooking Pleasures" magazine yesterday while browsing magazines at Borders. I purchased it and ended up loving it and subscribing to it (www.cookingclub.com). Lots of interesting recipes. If you want to see a picture of this cake - it's found on the homepage - upper right hand part of the page.

To make it appropriate for passover - I'm going to substitute the cookie crumbs with chopped up chocolate macaroons:)

Chocolate-Raspberry Mousse Cake

This three layer cake used ganache in two different ways: it’s whipped in increase the volume, creating a filling that’s lighter in color and texture. It’s also spread on top for a thick, dark frosting. Make it a day ahead so it has time to set up.

CRUST:

1.5 cups chocolate cookie crumbs*

6 T. unsalted butter, melted

1/4 cup raspberry preserves

FILLING:

8 oz. semisweet chocolate, chopped

2 T. raspberry flavoring syrup, divided**

2.5 cups whipping cream, divided

1 T. sugar

TOPPING:

6 oz. semisweet chocolate, chopped

3/4 cup whipping cream

1. Heat oven to 375F. In medium bowl, stir together cookie crumbs and melted butter. Press into bottom of a 9-inch springform pan. Bake 10 minutes or until set. Remove from oven; gently spread preserved over crust. Cool completely on wire rack.

2. Meanwhile, place 8 oz. chocolate and 1 T. of the Raspberry syrup in large bowl. Heat 1.5 cups of the cream in medium saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate, stir until smooth. Let stand until cool but still liquid (about 65F). (To speed up the process, place bowl with chocolate in bowl of ice water, stir constantly.) Beat at medium speed 2 to 4 minutes or until slightly soft peaks form; spread over crust. Refridgerate.

3. In large bowl, beat remaining 1 cup cream, remaining 1 T. raspberry syrup and sugar at medium speed until firm but not stiff peaks form. Speak over chocolate filling.

4. Place 6 oz. chocolate in large bowl. Heat ¾ cup cream in small saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate; stir until smooth. Cool until slightly thickened but still pourable (about 75F). Spoon over raspberry filling. Cover and refrigerate until set, at least 8 hours or overnight. (Cake can be made up to 2 days ahead).

5. To cut cake, leave cake in springform pan; use hot dry knife to cut through top layer. Refrigerate. When read to serve, remove springform pan ring; slice completely. Sore in refrigerator.

*Look for 100% chocolate cookies crumbs, such as the Oreo brand. If you can’t find them, substitute crushed chocolate wafer cookies.

** Raspberry flavoring syrup often is sued to flavor coffee; look for it in the gourmet coffee section

Source: Cooking Pleasures Magazine, March ‘06

www.cookingclub.com

 
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