Double Chocolate Raspberry Cake
Description
The special feature of this cake is that it contains chocolate both in the batter and in the mousse. It can be served with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the cake. Preheat the oven to 160 degrees. Grease a cake pan with butter and sprinkle with sugar. Melt chopped chocolate and butter in a large saucepan over low heat, stirring constantly. Cool to room temperature. Beat with sugar. Add eggs one at a time, beating well after each addition. Mix in vanilla and salt, then add flour and stir until combined. Pour the batter into the prepared pan. Bake the cake for about 35 minutes. Let cool completely in the pan.
- 2
Step 2
2. Meanwhile, prepare the mousse. Melt the chopped butter in a medium metal bowl set over a saucepan of boiling water. Whisk together the egg yolk, 1/4 cup of cream, and vanilla extract in a bowl. Gradually add this mixture to the bowl with the melted butter. Whisk over the boiling water until the temperature reaches 65 degrees Celsius, about 6 minutes. Remove the bowl from the saucepan and add the chopped chocolate. Stir until the chocolate is completely melted. Set aside. In a large bowl, whisk the egg whites and 1/2 cup of sugar. Add 1/4 of this mixture to the hot chocolate mixture and stir. Then add the remaining egg white mixture.
- 3
Step 3
3. Pour the mousse over the crust, smooth it out. Refrigerate for 6 hours to 1 day.
- 4
Step 4
4. Remove the cake from the pan using a knife. Transfer to a serving plate. Beat the remaining 3/4 cup of cream with a mixer in a medium bowl. Decorate the cake with whipped cream.
- 5
Step 5
5. Place the raspberries. Mix the red currant jam with 1 tablespoon of water. Pour the jam over the raspberries. Sprinkle with 1 1/2 teaspoons of sugar. Decorate with red currant clusters, if desired.