• 160g Chocolate
• 0,5 Cup Granulated Sugar
• 80g Egg Yolk
• 1 Pinch Salt
• 400g Double Cream
• 75g Flour
• 10g Cocoa Powder
• 120g Egg White
• 60g Egg Yolk
• 90g Sugar
• 150g Raspberry Puree
• 30-40g Granulated Sugar
• 2 Gelatine Leaves
• 5 Gelatine Leaves
• 135g Caster Sugar
• 100ml Water
• 100g Double Cream
• 50g Cocoa Powder
1. Finely chop chocolate and melt over a water bath. When melted, let cool it to room temperature.
2. Heat sugar, egg yolks, salt, and 75 g cream to 50-55 degrees.
3. Strain mixture to remove any lumps. Whip until cool and fluffy.
4. Whip remaining cream (325 g) firm, but not hard.
5. Carefully add egg mixture to the chocolate. Use a spatula to mix it gently but firmly. Add whipped cream and mix well.
6. Pour mousse into piping bag. Fridge for minimum three hours.
1. Preheat oven to 180 degrees.
2. Mix flour and cocoa in a bowl.
3. Whisk egg whites to a firm foam.
4. Carefully add sugar and whisk to a firm meringue.
5. Add egg yolk and whisk lightly.
6. Slowly add flour mixture with a spatula while whisking gently.
7. Spread the mixture to a 1 cm layer onto a baking tray covered with baking paper. Use piping bag or spatula.
8. Bake in center of oven for 10-12 minutes until spongy, not burnt!
9. When ready, let the cake cool on baking tray. Then but in freezer.
1. Let raspberries simmer on medium heat a few minutes, then strain away seeds.
2. Soak gelatine leaves in cold water.
3. Heat raspberry purée and sugar.
4. Stir gelatine leaves into the hot puree until lump free. Allow to cool.
5. Pour puree into a baking tin, covered in plastic film, same size as the cake tray, to a 2-4 mm layer and freeze until firm. Then release plastic and puree from tin.
6. Again, cover the tin with plastic and place one cake bottom onto it.
7. Layer chocolate mousse on top of cake bottom and freeze until firm.
8. Place second cake layer on top of the mousse and cover with raspberry jelly.
9. Add last layer of mousse.
10. Freeze cake overnight
1. Soaking gelatine leaves in cold water.
2. Boil sugar, water, cream and cocoa. Then stir down gelatine leaves.
3. Get cake from freezer and unleash from baking tray.
4. Pour the 40-45 degrees frosting over cake.
5. Freeze and let defrost slightly before serving.
6. Cut into bite-sized pieces with a thin knife.
7. Garnish with raspberry and leftover chocolate frosting that have been frozen and crushed.