And another from Chocolatier Magazine...REC: Chocolate Raspberry Mousse Cake...
Chocolate Raspberry Mousse Cake
Recipe By :Chocolatier Magazine
Serving Size : 16
COCOA GENOISE:
1/2 cup sifted cake flour
1/3 cup unsweetened cocoa
1/2 cup sugar -- plus
3 tablespoons sugar -- divided
1/8 teaspoon baking powder
1/8 teaspoon salt
3 large eggs -- at room temperature, plus
3 large egg yolks -- at room temperature
1 1/2 teaspoons vanilla extract
3 tablespoons vegetable oil
RASPBERRY SUGAR SYRUP:
1/3 cup water
2 tablespoons sugar
2 tablespoons framboise
CHOCOLATE MOUSSE:
12 ounces dark chocolate -- Swiss, coarsely chopped
4 large egg yolks
1/3 cup water
2 tablespoons framboise
2 teaspoons vanilla extract
1 2/3 cups whipping cream
CHOCOLATE BAND:
3 ounces dark chocolate -- Swiss
1 1/2 cups fresh raspberries
2 1/2 cups fresh raspberries
Cocoa Genoise:
Preheat oven to 350 degrees. Lightly butter the bottom and side of a 9x2-inch round cake pan. Line the bottom of the cake pan with a circle of baking parchment or waxed paper. Dust the side of the pan with flour and tap out the excess.
In a small bowl, stir together the flour, cocoa, 1 tablespoon of sugar, baking powder and salt. Sift mixture onto a piece of waxed paper. In bowl of heavy duty mixer, whisk the eggs and egg yolks until frothy. While continuing to beat, add the remaining 1/2 cup plus 2 tablespoons of sugar in a steady stream. Set the bowl over a pot of hot, not simmering, water. (The bottom of the bowl must touch the water.) Continue whisking hte mixture for 3 to 5 minutes, or until the sugar crystals are completely dissolved and the mixture is hot to the touch (110 - 120 degrees). Remove the bowl from the pan of hot water. Using the mixer with the wire whip attachment, beat the egg mixture at medium-high-speed for 8 to 10 minutes, or until it has tripled in volume and the batter is pale yellow and forms a thick ribbon when the wire whip is lifted. Beat in the vanilla. Resift one-third of the flour mixture over the batter. Using a large balloon whisk or a large runnber spatula, fold the flour mixture into the batter making sure to bring the whisk or spatula near the bottom of the bowl to free any flour that may be clinging to the bottom and side of the bowl. In two more additions, resift the remaining flour mixture over hte batter and fold it in. Transfer one-fourth of the batter to a medium bowl. Quickly fold the oil into it. Gently fold this mixture back into the batter, folding only until the two batters are combined. Scrape the batter into the pan and spread it evenly with a spatula. Bake the cocoa genoise for 25 to 30 minutes or until the edge of the cake has pulled away slightly from the side of the pan, and the center of the cake springs back when gently pressed. Run a small knife or metal spatula around the edge of the pan to loosen the cake from the side of the pan. Immediately invert the genoise onto a wire rack and remove the pan. Carefully peel off the paper, leaving it loosely attached to the bottom of the cake. Invert the genoise onto another wire rack so that it is righ-side up; cool completely. (If desired, the genoise may be wrapped in plastic and then in aluminum foil and frozen for up to one month.)
Raspberry Sugar Syrup:
In small saucepan, combine the water and sugar. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to hight and bring the syrup to a boil. Remove the pan from heat and cool the syrup to room temperature. Stin in the framboise.
Chocolate Mousse:
Melt the chocolate over hot water, stirring frequently until smooth. Cool hte chocolate for 5 to 10 minutes or until tepid. In the bowl of heavy-duty mixer with the wire whip attachment, set at medium-high speed, beat the egg yolks for 4 to 6 minutes, or until pale yellow and they form a thin ribbon when the wire whip is lifted. In a small saucepan, combine the water and sugar. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to high and bring the syrup to a rapid boil. reduce the mixer speed to medium and in a slow steady stream, pour the hot sugar syrup down teh side of the bowl into the egg yolks which are beating. Increase the speed to medium-high and continue beating for 5 to 8 minutes, or until the mixture is pale yellow and forms a thick ribbon when the wire whip is lifted. Beat in the framboise and vanilla. On low speed beat in the melted chocolate until blended. Beat the cream until it forms slightly stiff peaks. Using a rubber spatula, fold one-third of the whipped cream into the chocolate mixture to lighten. Fold in the remaining whipped cream.
Remove the paper from teh bottom or the cocoa genoise. Using a long serrated knife, trim the top of hte cake, making sure that is is level. Horizontally slice the cake into three layers of equal thickness. Place the bottom cake layer in the bottom of a 9x3-inch springform cake pan. Brush the cake layer with one-third of the raspberry sugar syrup. Scoop one-third of the chocolate mousse into the springform pan. Using a small offset metal cake spatula, spread the mousse into an even layer over the cake. (Make sure that the mousse is evenly distributed between the side of the mold and the edge of the cake layer.) Sprinkle 3/4 cup of raspberries over hte mousse. Place the second cake layer on top of the mousse filling and press down gently to push the raspberries into the mousse. Brush the second layer with more of the raspberry syrup and spread with half of the remaining mousse. Spreinkle 3/4 cup of raspberries over the mousse. Bursh the underside of the third cake layer with the remaining raspberry syrup. Place the cake layer soaked-side facing down on top of the mousse filling and press gently to push the raspberries into the mousse. Spread the remaining mousse over the cake layer. Cover hte surface of the mousse with plastic wrap and refrigerate for at least 8 hours or overnight.
Using a portable hair dryer, blow torch, or hot towel, heat the side of the springorm pan. Run a thin-bladed knife around the edge of the cake to release it from the side of the pan. Remove the side of the springform pan. Using two large metal cake spatulas, remove the cake from the bottom of the springorm pan and transfer it to a 9-inch cardboard cake circle or serving platter.
Chocolate Band:
Measure the height of the cake and add an extra 1/2". The total measurement should be abuot 3 inches. Place a 29-inch long piece of waxed paper on a flat work surface. Cut a 29x3-inch (or the height of your cake plus 1/2 inch) strip ov waxed paper out of another long piece of waxed paper. Place the stip on the upper third portion of hte long piece of waxed paper. Place 1 1/2 ounces of the chopped chocolate in a small microwave-safe bowl and microwave at medium (50 percen power) for 1 to 2 minutes, or until the chocolate is shiny. Stir til smooth. Stir in the remaining 1 1/2 ounces of chocolte and contnure stirring for 2 to 3 minutes. If after 3 minutes there are still some unmelted bits of chocolate, put the chocolate back in the microwave and set at low (10 percent power) for 10-second intervals, until all the pieces of chocolate are melted. After each interval, stir the chocolate for at least 45 seconds. Before using, raise the temperature of the chocolate slightly so that it will set up properly by putting the bowl back in the microwave set at low for 10-second intervals. After each interval, stir hte chocolate for at least 45 seconds, then check the temperature of the chocolate; it should read between 86 and 91 degrees. Pour the chocolate horizontally down the center of the waxed paper strip. Quickly spread the chocolate in a thin, even layer, completely covering the strip of waxed paper. Let the chocolate set for 1 to 3 minutes, or until the chocolate is no longer wet and teh chocolate starts to set but is still pliable. Remove the cake from the refrigerator. Lift up the two short ends of the chocolate band and carefully wrap the band around the outside of the cake. Smooth the side of the cake gently with your fingers so that the band adheres to the cake. Using scissors, cut off hte excess from teh chocolate band so that the seam matches exactly. Refrigerate the cake for 15 to 20 minutes to set the chocolate. Carefully peel off the strip of waxed paper, leaving the chocolate band adhered to the side of the cake. Cover the top of the mousse with raspberries. Keep the cake refrigerated until 20 minutes before serving.
