Woooops ... and Chocolate Raspberry Cake

I must apologize! I am so oblivious and forgetful sometimes. I said before that the chocolate raspberry cake is flour-less. Unfortunately, for myself... it is not flour-less. It is indeed a regular chocolate cake, with regular chocolate mousse, just like most chocolate cakes with chocolate mousse, the difference, however, is that not only is there a layer of mousse between the layers of cake, or sponge, but it is also surrounding the exterior.  This recipe uses a fairly dry cake, called a genoise, but what the cake itself lacks in moisture,  it makes up for in stability.  To compensate, when assembling the cake, brush on a mixture of equal parts water and sugar, referred to as "simple syrup" and flavor to taste with some kind of liqueur.  Since this is a raspberry cake, I'll be using framboise , which is a raspberry flavored liqueur.

One more note before the recipe. I rarely use volume measures. They are not nearly as accurate as weights. The only exception is for small measurements, teaspoons and tablespoons. Even the slightest variance in routine or method can change the weight of one cup of all purpose flour. Scooping and leveling a cup of flour can compact it, while pouring it from one scoop into the cup will aerate the flour, however slightly.  It can mean a difference of a few ounces, resulting in a dryer or more "doughy" product, respectively.  Digital scales are accurate, and easy to use, and well worth the investment.

Sorry! One more side note... my side notes will be written in italics, they are just informative, they offer some background, insight, experience etc...

Now for the recipes:

For ease, please use your favorite chocolate cake recipe, just be sure to have two 8" cakes to split, collectively, into 4 layers. Do this the day before you wish to serve the cake so  the cake will be easier to split, and handle in general.  It is best to split a cake that has been chilled for a couple of hours in the least, overnight is best. Just be sure that it is well wrapped and protected from any moisture, and/or food odors.

http://www.channel4.com/4homes

The components:
Chocolate Cake (2) 8"
Chocolate Mousse
Fresh Raspberries about 2 pints
Raspberry Jam
Chocolate Sprinkles for the edges of the cake
Simple Syrup (flavored with liqueur or extract)

For the Mousse:
Bittersweet Baking Chocolate         1 lb. 6 oz
Egg Yolks                                            6 each
Egg Whites                                         8 each
Sugar                                                    5 oz

First, coarsely chop the chocolate and melt either over a double boiler on medium low heat, or in a microwave safe bowl, at 20-30 second intervals, stirring frequently for both methods.
We want the chocolate to be fully melted, but not hot. The cooler the chocolate is, the easier it will be to incorporate with the eggs. A small bit of chocolate physics: when chocolate is combined with liquid, it seizes, or tightens, resulting in lumpy chocolate.  The same thing happens when you take warm chocolate, and combine it with a cooler substance. If the temperatures are too separated, you will have chocolate chips in your mousse.

Using a stand mixer fit with a whip attachment, or a hand held electric mixer fit with a whisk attachment, whip the egg whites and sugar to a medium peak  meringue 
there should be tall peaks with rounded tips when pulled up with a spoon.  Set aside.

Whip the egg yolks as well, until tripled in volume. Combine with the melted chocolate.

Immediately, introduce some of the meringue into the egg yolk/chocolate mixture.
Making an introduction brings the two components to be mixed to a more similar consistency. Using a hand whisk for the introduction is best.


Do this by taking 1/3 of the meringue and gently whisk it into the egg yolk/chocolate mixture until mostly combined. You should still see some white streaks.  Now add another 1/3 of the meringue and gently fold it into the mixture with a rubber spatula, again until you see only a few white streaks. Repeat with the remaining 1/3 of the meringue.
The purpose of leaving the streaks in the mousse is to prevent over mixing. If over mixed, the mousse will lose some of its volume.  


Depending on your favorite cake recipe, you may or may not want to use the Japonaise. This is a nut and meringue layer that provides a contrasting texture, as well as a stable platform to support the cake while serving. The recipe follows...
For the Japonaise
Sugar                          2 oz
Ground Almonds*    1 1/4 cup
Cornstarch                1 oz
Egg Whites               5 each
Sugar                          6 oz

*Other nuts can be substituted.
Preheat oven to 350 Degrees F; Prepare a sheet pan with parchment paper, and trace 8" rings on the back side.
Combine the first amount of sugar, ground almonds and cornstarch, set aside.
Whip egg whites on low speed and gradually add the second amount of sugar. Once all the sugar is incorporated, whip on high speed until stiff peaks form.

Fold in the mixture in 1/3's, spread or pipe the meringue into the rings, keeping the edges as even as possible. To pipe them, fit a pastry bag with a 1/2" plain tip and pipe a spiral from the center out to the edges.

Bake for 20-25 minutes until a light golden color. Allow to cool on the pan. Any extra meringue can be piped into smaller spirals and served as cookies, dust with cocoa powder, or serve plain.  

http://www.cakescookiesandcraftsshop.co.uk

While this is baking, go ahead and prepare your simple syrup.
Water 1cup
Sugar 1 cup

Bring both to a boil stirring until the sugar is fully dissolved, then flavor as desired with a raspberry liqueur, almond extract, or not at all. 

Once the Japonaise is completely cooled, You may begin to assemble the cake.

Begin by leveling the 2 cakes, then splitting them in half, ending with 4 layers.

Now taking the japonaise, spread with raspberry jam (to adhere the cake), place the first layer of chocolate cake,lightly brush with the simple syrup, spread with mousse, about 1/2 the height of the cake layer. Scatter 1/4 raspberries over the mousse.
Place a layer of cake on top of the berries and spread with mousse.  Repeat with remaining cake and mousse, reserving some of the mousse to spread on the top and sides of the cake. And lightly brushing each cake with a small amount of simple syrup.
Take care not to soak the cake, or it will be soggy.

To finish cake, spread a thin, even layer of mousse on top and sides of cake, and cover the sides with chocolate sprinkles.

Top the cake with raspberries.

Thanks for reading!