Mis à jour : 18 mai 2020
A rich chocolate mousse with a raspberry jelly inside, both covered with a glamorous pink icing.
Ingredients For an individual dessert 10 cm in diameter
Chocolate sponge cake
50 g cake flour
20 g unsweetened cocoa powder
70 g sugar
4 g gelatin
70 g raspberry (fresh or frozen)
20 g sugar
1 egg yolk
5 g sugar
45 g single cream
55 g dark chocolate
70 g whipping cream (for whipped cream)
Chocolate sponge cake
Add whole eggs and sugar to a bowl. Mix with a stand mixer or a hand mixer. Stop when the mixture is well assembled and makes a ribbon.
Mix the cocoa powder and flour and sift the mixture. Add to the egg and sugar mixture and mix with circular movements from the inside to the outside.
Butter a mold and pour in the sponge cake mixture.
Preheat the oven to 180 ° and bake for 18 to 20 min.
While the sponge cake is cooking, move on to preparing the jelly.
Warm red berries in a saucepan, then add the pectin and sugar and bring to boil.
Mix well together and pour into a cake mold smaller in diameter than the one used to assemble the cake.
Freeze for at least 30 min.
Mix the egg yolk with the sugar and whisk vigorously. Add the cream and put everything in a saucepan over low heat.
Stir continuously and stop cooking when the mixture coats the pan or when it reaches 82 °. The custard is ready to use.
Melt dark chocolate in microwave or in a double boiler.
Pour the custard over the melted chocolate in three batches. Pour the first batch of custard and mix, then repeat twice in a row. The ganache is ready.
With an electric mixer, whip the rest of the cream until it has the consistency of a whipped cream.
Add a third of the whipped cream to the ganache and mix until completely incorporated. Add the rest of the whipped cream and mix in circular movements from the inside to the outside.
Assembling the cake
Cut the sponge cake using a cookie cutter that you can used to assemble.
Put parshment paper around the cookie cutter to prevent the cake from sticking.
Start with a layer of sponge cake, then a layer of chocolate mousse. Add the well frozen jelly circle and cover with chocolate mousse until reaching the top of the cookie cutter.
Place the dessert in the freezer so that it freezes completely.
Glazing the cake
Prepare the mirror glaze. It must be at 30 ° when used.
Take the dessert out of the freezer and place on a wire rack.
Pour the glaze in circular motions until covering the entire dessert.
Put in the fridge and let unfreeze.