Chocolate and Raspberry Mousse Gateau
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 6 h. 5 min.
Ready in
Ingredients
for
6
- For the cake
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp Baking powder
- ¼ tsp salt
- 2 large eggs
- 1 ⅛ cups sugar
- 2 tsps vanilla extract
- ¾ cup Mayonnaise
- ⅞ cup water
- For the raspberry syrup
- ¼ cup sugar
- ¼ cup water
- 2 Tbsps Raspberry liqueur
- For the raspberry mousse
- 1 ½ Tbsps Powdered gelatine
- ¼ cup water
- 21 ozs Raspberries
- ¾ cup sugar
- 2 Tbsps lemon juice
- 2 Tbsps Raspberry liqueur
- 2 cups cream (35% fat)
- To decorate
- Macaroons
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 20cm|8" square tin and line the base with non-stick baking paper.
2.
Whisk together the eggs and sugar until well combined.
3.
Add the remaining ingredients and gently whisk until combined.
4.
Pour into the tin and bake for about 35-40 minutes, until you insert a skewer or wooden cocktail stickinserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Wrap in cling film and chill.
5.
For the raspberry syrup: combine the sugar and water in a pan. Heat over a medium heat until the sugar has dissolved. Leave to cool.
6.
Sprinkle the gelatine over the water and stand for 5 minutes.
7.
Puree the berries in a food processor, then press through a sieve to remove the seeds.
8.
Transfer the puree to a clean pan. Add the sugar and lemon juice and cook over a medium heat, stirring occasionally, until the sugar has dissolved. Stir in the liqueur and transfer to a large bowl.
9.
Heat the gelatine over a very low heat until dissolved. Stir into the raspberry mixture. Cover and chill for about 20 minutes, until thickened but not set.
10.
Whisk the cream until thick and fold into the cooled raspberry mixture. Stir in the liqueur.
11.
Line a 20cm square tin with cling film.
12.
Cut the cake horizontally into 3 layers. Sprinkle each layer with the raspberry syrup.
13.
Place 1 layer, syrup side up, in the tin and pour in 1/3 of the raspberry mousse. top with another cake layer and pour in another 1/3 of the mousse. Repeat, ending with a layer of mousse.
14.
Chill for at least 4 hours, until the mousse is set.
15.
Cut into squares and decorate with macaroons.
