• 3 1/3 oz all-purpose flour (3/4 cup)
  • 2 oz unsweetened cocoa powder (2/3 cup)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 4 oz unsalted butter
  • 7 3/4 oz granulated sugar (1 cup +2 tbsp)
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract


  • 9 oz semi-sweet chocolate finely chopped
  • 1 3/4 cups heavy cream divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water


  • 1 1/2 cups raspberries fresh
  • 9 oz white chocolate finely chopped
  • 1 1/2 cups heavy cream divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • Pink food coloring (optional)
  • 9 oz white chocolate finely chopped
  • 1 1/2 cups heavy cream divided use
  • 4 tbsp honey
  • Pinch salt
  • 2 tsp powdered gelatin unflavored
  • 2 tbsp water
  • 2 tsp vanilla bean paste (can substitute vanilla extract)


  • 4 oz semi-sweet chocolate finely chopped
  • 4 oz heavy cream
  • 1 pint raspberries fresh
  • Chocolate curls or other decorations



  1. Preheat the oven to 350 F. Line a 9-inch cake pan with
    parchment and spray well with nonstick cooking spray. Whisk together the flour,
    cocoa powder, salt, and baking powder in a small bowl. Set aside for now.
  2. Cube the butter and place it in a medium saucepan over
    medium-low heat. Stir occasionally as the butter melts. Add the sugar and stir
    it into the melted butter until combined. 
  3. Remove the pan from the heat, and let it cool to lukewarm.
    Once it has cooled, add the eggs, one at a time, whisking well between each
    addition. The mixture will start out grainy, but as you add the eggs, it will
    become shiny and smooth. Whisk the vanilla in. Finally, add the dry
    ingredients, and stir them in with a spatula.
  4. Scrape the brownie batter into the prepared pan, and bake it
    for 22-24 minutes, until a toothpick comes out with just a few moist crumbs
    attached. Cool the brownie layer completely before proceeding.


  1. Prepare your pan. You need a 9-inch pan with sides at least
    3 inches tall, and the ability to remove the bottom. Either a cake
    pan with a removable bottom or a springform
    pan will work. Line the inner wall with a 4-inch
    high acetate cake collar or strip of aluminum foil or waxed paper.
    Make sure the acetate or waxed paper is long enough so that it overlaps itself,
    and if you are using foil/waxed paper, make sure you cut the strip tall enough
    to extend at least an inch over the pan’s sides, since the cake is about 4
    inches tall.
  2. Place a cake cardboard in the bottom of the pan, then
    carefully place the baked brownie on top of the cardboard. Prepare the
    chocolate mousse layer: combine the chocolate, 3/4 cup of cream, and salt in a
    microwave-safe bowl. Microwave in 30-second increments, stirring every 30
    seconds, until the chocolate has melted and the mixture is smooth. Pour it into
    a large bowl, and let it cool to room temperature, stirring occasionally.
  3. While you wait for the chocolate mixture to cool, prepare
    the gelatin. Whisk together the gelatin and the cold water in a small bowl, and
    set it aside to let the gelatin absorb the water. When the chocolate is at room
    temperature, microwave the bowl of gelatin for 15 seconds, until it is melted.
    Whisk the melted gelatin and chocolate together.
  4. Whip the remaining 1 cup heavy cream to firm peaks. Fold
    half of the whipped cream into the chocolate, and once it’s incorporated,
    gently fold in the remaining whipped cream. Scrape the mousse on top of the
    brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes,
    until the mouse has started to set and is firm enough that a second layer can
    be added.
  5. For the raspberry mousse, make a quick puree by blending 1/2
    cup fresh raspberries in a blender or food processor. Pour them through a fine
    mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If
    you have extra puree, save it for another use.)
  6. Combine the white chocolate, raspberry puree, 1/2 cup of
    heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the
    same way you made the chocolate layer, by melting and cooling the chocolate,
    whisking in melted gelatin, and folding in whipped cream. Add a few drops of
    pink food coloring to boost the pink color, if desired. At the very end, stir in
    the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate
    mousse layer. Spread it into an even layer, and refrigerate again.
  7. Finally, prepare the vanilla bean layer. Combine the white
    chocolate, 1/2 cup heavy cream, honey, and salt in a microwave-safe bowl.
    Continue to make this layer the same way you made the previous two layers. At
    the very end, stir in the vanilla bean paste and pour the mousse over the
    raspberry mousse layer. Refrigerate to set the mousse layers very well, at least
    4 hours or overnight.
  8. To finish the cake, push the bottom out from the pan, or
    unhinge the sides, and unwrap the acetate strip. Transfer the cake to your
    serving platter. Make a quick chocolate ganache by putting the chopped
    chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream
    over the chopped chocolate and whisk gently until the chocolate melts and you
    have a smooth, shiny mixture.
  9. Pour the ganache over the top of the cake, and use a spatula
    to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry
    if the top is not smooth—it will be covered up! Add the fresh raspberries and
    chocolate curls on top of the cake. Refrigerate to set the ganache.
  10. For the cleanest slices, cut the cake when it is well
    chilled. Use a large sharp knife, and wash it frequently between cuts. For the
    best taste and texture, allow the cake slices to sit at room temperature for
    10-15 minutes before serving.
  11. Store Chocolate Raspberry Mousse Cake, well-wrapped, in the
    refrigerator for up to a week.

This Recipe adapted from this –>> SITE

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