Mirror Glaze White Chocolate Mousse Cake
Jelly
1/2 cup raspberries, pureed and strained
2/3 cup sugar
3 tablespoons honey
1 1/2 teaspoons gelatin powder
3 tablespoons cold water
1. mix gelatin with water. Let sit for 5 minutes
2. in a saucepan, combine raspberries, sugar and honey. Simmer until sugar has dissolved. Remove from heat, and stir in gelatin mixture until dissolved
3. cover a bowl not bigger than 8" with plastic wrap. Grease lightly, add raspberry mixture.
Cool to room temperature, and then freeze until ready to use
Chocolate Cake (for 2 springforms. Keep one frozen for later use)
1 cup sugar
3/4 cup flour
1/2 cup dutch cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup warm coffee
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1. sieve dry ingredients together
2. whisk wet ingredients together, and add to dry ingredients. Mix until very well incorporated
3. line 2 8" springforms with parchment paper after greasing them with butter or margarine. Divide mixture in half. Bake at 350° for 10 minutes
4. cool, wrap in plastic wrap, and refrigerate until needed
White Chocolate Mousse
10 ounces good quality white chocolate, chopped
1 tablespoon gelatin powder
1/4 cup cold water
2 cups whipping cream
1. grease and line the bottom of a 9" springform. Grease and line sides with acetate band
2. combine water and gelatin, and let stand for 5 minutes
3. heat 3/4 cup of the cream on medium heat. Add gelatin mixture, and whisk until dissolved. Remove from heat
4. add white chocolate to gelatin cream mixture, and whisk until chocolate has dissolved.
Bring to room temperature
5. while chocolate cools, beat rest of cream until stiff peaks appear. Fold into chocolate mixture in two parts
Assembling
1. pour half the mousse into prepared pan
2. top with frozen raspberry jelly, round side up
3. add rest of chocolate mousse
4. top with chocolate cake, pressing down very gently
5. place an 8" cake cardboard over chocolate cake
6. freeze cake completely
Cake must be frozen for topping with mirror glaze!
Mirror Glaze
1 1/4 tablespoons gelatin powder
3/4 cup water
3/4 cup glucose
1/2 cup water
1/2 cup sweet condensed milk
1 1/4 cups white chocolate, chopped
1. mix gelatin in water, and let stand 5 minutes
2. in a small saucepan, boil water and glucose for 1-2 minutes. Remove from heat
3. add condensed milk and gelatin. whisk until gelatin has dissolved. Whisk in chocolate and mix until chocolate dissolves
4. at this point, you can color the glaze with food coloring. I used white coloring first, before adding red. You can divide the glaze and color it in different colors
5. let glaze cool to 95°F
6. line a baking tray with parchment paper, and place a cooling rack on top. Place a ramekin or pot on cooling rack to elevate cake, and then put the frozen cake on it
7. working rapidly, pour the glaze from the middle to the outer sides of the cake in circles. Wait until glaze sets, and carefully clean bottom sides with a palette knife. Refrigerate cake
