Cakes "Chocolate raspberry delight"

Description

Delicious and rich chocolate raspberry cake! Juicy and tender chocolate biscuit with a layer of chocolate raspberry creams, a pleasant tartness of raspberry marmalade and light chocolate mousse. In my opinion, win-win and an amazing combination.

Ingredients

Flour

60 g
Brown sugar

60 g
Butter

60 g
Dark chocolate

60 g
Chicken egg

3 piece
Salt
Dark chocolate

75 g
Butter

50 g
Raspberry

60 g
Liqueur

1 tsp
Cream

30 ml
Brown sugar

10 g
Raspberry

230 g
Brown sugar

80 g
Agar-agar

3 g
Dark chocolate

75 g
Brown sugar

15 g
Gelatin

2 g
Cream

150 g
Yolk egg

1 piece

Cooking

Prepare the ingredients for the sponge cake.

Separate the whites from the yolks. RUB the yolks with part of sugar, whisk the whites in a solid foam and gradually add sugar, continue whisking until smooth resistant foam. The chocolate and butter melt in a water bath.

In pounded sugar, the yolks in a thin stream the melted chocolate with butter and mix well. Add flour and salt and mix again, it's rather thick batter, at the end of the introduced proteins in three steps and gently stir.

The dough pour into shape (I have 24*24 cm) and bake at 180 degrees for 20 minutes (readiness check wooden stick). The cake turns out very juicy and needs no impregnation.

Prepare your ingredients for the raspberry marmalade. Raspberries grind in a blender and RUB through a sieve. Soaked in raspberry puree agar-agar for 30-60 minutes. Put on medium heat, add sugar, bring to a boil and fail in about 2 minutes.

The finished marmalade is poured into silicone molds and left to cool at room temperature.

Prepare the ingredients for the chocolate raspberry ganache. If using a coffee grinder to make powdered sugar. Raspberries grind in a blender and RUB through a sieve. Oil in advance, remove from refrigerator (it must be room temperature).

In a saucepan pour in the raspberry puree, cream, liqueur and add icing sugar. Heat all the ingredients up to 60 degrees and pour the chocolate. Knead the mass starting in the middle and gradually moving to edges.

When the chocolate is completely dissolved, add the butter and again mix well. Ready ganache refrigerate at least 4 hours. Before using the ganache can be beaten.

Prepare the chocolate mousse: soak gelatine in a small amount of cream, chocolate melt in a water bath. To the yolk add the sugar and put in a water bath. Heated to a temperature of 60 degrees, stirring constantly. Remove from the water bath and whisk to obtain a white fluffy mass. Gelatin melt (not boiling). Pour the egg yolk and continue to beat for 1 more minute.

Then beat in to the resulting mass of melted chocolate (better to do it by hand or on low speed of mixer). Whisk the cream and parts enter the chocolate, stirring gently.

It turns out light and airy mousse.

Begin to assemble the cakes: cut the cake lengthwise into two parts.

At the bottom of a split form put the first half of the cake, coat with whipped chocolate raspberry ganache and close the second part of the biscuit. Put the raspberry marmalade.

Finally, pour the chocolate mousse. Put into the fridge for 6-10 hours (or until complete curing of the mousse). Take out from the mold and cut into cakes. I got 9 pieces Decorate with raspberries.

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