Chocolate & Raspberry Mousse Torte
140 grams sugar
30 grams dutch cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
60 grams butter
60 ml hot strong coffee
60 ml milk
1 large egg, room temperature
1 teaspoon vanilla extract
1. sift all dry ingredients together into the bowl of a stand mixer. Mix in cold butter until no big pieces of butter are visible
2. whisk coffee, milk, egg and vanilla together, and add all at once to the flour mixture. Whip until pale and smooth. About 3 minutes
3. pour batter onto a parchment paper lined 23cm springform. Bake at 180°C for about 20-25 minutes. Allow to cool completely. Take out of the springform, remove parchment paper, clean pan, and return cake to springform. Line sides with parchment paper or acetate plastic band
Mousse
1 cup raspberry purée
500 ml whipping cream
1 teaspoon vanilla extract
1 tablespoon gelatin powder
4 large egg yolks
1 large egg
140 grams sugar
3 tablespoons lemon juice
1. whip cream, add vanilla extract, and set aside
2. stir gelatin into 60ml of water, and set aside
3. in a large bowl, placed over a Bain Marie, whisk egg yolks, whole egg, sugar and lemon juice until the mixture reaches a temperature of 80°C
4. remove from heat and mix in gelatin, followed by the raspberry purée. Allow to cool to room temperature
5. fold in whipped cream in two parts
6. pour mixture over chocolate cake, and chill for at least 6 hours
7. open springform, and remove acetate plastic band
Ganache
120 grams bittersweet chocolate, chopped
115 grams butter
1 tablespoon coconut oil
1. melt all ingredients together. Allow to cool to room temperature, and slowly pour over middle of cake. Chill cake
