Ingredients
CHOCOLATE CAKE
3 eggs, separated
1/3 cup granulated sugar
1/2 cup flour
2 tbsp unsweetened cocoa powder
RASPBERRY SYRUP
1/4 cup sugar
1/4 cup water
2 tbsp raspberry liqueur
RASPBERRY MOUSSE
1 1/2 unflavored gelatin
1/4 cup water
2 package (each 300 grams) frozen
1 raspberries, thawed
3/4 cup sugar
2 tbsp lemon juice
2 tbsp raspberry liqueur
2 cup whipping cream
CHOCOLATE GLAZE
4 oz semisweet chocolate
1/4 cup whipping cream
Directions
This recipe makes double the amout of cake needed, so you'll be able
to freeze the extra cake to have on hand when you want to make an
encore of these fabulous flavors.
CHOCOLATE CAKE: In large bowl, beat egg yolks with 1/4 cup of the
sugar until very pale. In separate bowl, beat egg whites until soft
peaks form; gradually beat in remaining sugar until stiff peaks form.
Fold egg white mixture into egg yolk mixture. Sift flour and cocoa
over egg mixture; gently fold in. Pour into buttered 8 inch
springform pan;bake in 350F oven for 30-35 minutes or until top
springs back when lightly touched. Run knife around edge of cake to
loosen. Let cool on wire rack.
RASPBERRY SYRUP: In small saucepan, combine sugar and water; cook
over medium heat until sugar has dissolved, about 1 minutes.
Stir in liqueur. Let cool.
RASPBERRY MOUSSE: In small saucepan, sprinkle gelatin over water; let
stand for 5 minutes to soften. Pass berries through food mill to
puree and remove seeds to make aobut 2 cups. Transfer puree to
separate saucepan. Add sugar and lemon juice; cook over medium heat,
stirring occasionally, until sugar hs dissolved, about 5 minutes.
Stir in liqueur; transfer to large bowl. Over low heat, heat gelatin
until dissolved; stir into raspberry mixture. Chill, stirring
occasionally,over larger bowl of ice and water for about 20 minutes
or until consistency of raw egg whites. Whip cream; fold into cooled
raspberry mixture. Reserve 1/2 cup for garnish.
TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and
freeze remaining layers for another use. Sprinkle 1 cut side of each
of the 2 layers with raspberry syrup. Place 1 layer, syrup side up,
in 9 inch springorm pan; pour in half of the raspberry mousse. Top
with second cake layer;pour in enough of the remaining mousse to come
almost to top of pan. Smooth surface. Refrigerate until firm, 1-2
hours.
CHOCOLATE GLAZE: In top of double boiler over hot, not boiling,
water, melt chocolate with crea, stirring until smooth. Let cool to
room temperature yet still spreadable; pour over mousse and spread
evenly. Spoon remaining mouse into pastry bag fitted with small plain
tip; pipe three concentric circles over top of cake. Pull toothpick
through circles to form spiderweb design. Refrigerate until chilled.
Shared by: Sharon Stevens.
Servings: 4 servings
Chocolate Raspberry Mousse Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
We are able to read the history of meal recipes way back into history, in fact as far as the early Egyptians, and potentially, even further back. In practice though, mostly, these early recipes were just very basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts is a collection of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During Roman times around 25BC a man called Apicius assembled a collection of scripts describing recipes prepared by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, main course and dessert, something we still use today. Aspicius recounts how the early Romans made use of a good variety of herbs, including some familiar names for example thyme, mint and asafoetida. As our culinary historical trip moves on a few more years there are a couple of interesting books which appeared in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is familiar to us all today, but rather recipes for the types of meals on the menus of the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as coriander, parsley, and rosemary. These new culinary innovations led to an outbreak in manuscripts on cooking, most of which are kept safe in private libraries. For the next few years, the rich and powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and consequentially chefs and their recipes became highly prized. Notwithstanding that, it was during the 1800s that cooking and recipe books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing the recipes of their peers. By the advent of the twentieth century, cookery books were greatly in demand as a result of better eduction, more spare time and disposable income. The introduction of the TV brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Chocolate Raspberry Mousse Cake recipe.
